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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

4
eggs
1 cup
milk
250 mL
2 tsp
garlic powder
10 mL
2 tsp
dry mustard
10 mL
1 tsp
chili powder
5 mL
¾ tsp
salt, divided
6 mL
¾ tsp
sugar, divided
6 mL
8 slices
(each ½-in./1-cm thick) French bread (preferably day-old)
1 tbsp
olive oil, divided
15 mL
2 tbsp
grated Sensations by Compliments Parmigiano Reggiano, Aged 24 Months
30 mL
1 ½ cups
halved lengthwise, grape tomatoes
375 mL
pinch of cracked black pepper
1
avocado, thinly sliced
½ cup
ricotta cheese
125 mL

Directions

Step 1
In large shallow baking dish (such as 13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them to fully soak.
Step 2
In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottom side, 1 to 2 min. Sprinkle with grated cheese, flip over to brown second side. Repeat steps for all toasts; keep warm in oven.
Step 3
Wipe out skillet; add remaining olive oil; bring to medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with parsley. Remove from heat.
Step 4
Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
460
Fat:
23 g
Saturated Fat:
7 g
Carbs:
44 g
Fibre:
4 g
Sugar:
6 g
Cholesterol:
210 mg
Protein:
21 g
Sodium:
990 mg