Asparagus and Smoked Turkey French Toast Sandwiches
French toast takes a savoury twist in this familiar recipe.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 235 |
| pro | 14 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 134 mg |
| sodium | 658 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 16% |
| vit A | 11% |
| vit C | 10% |
| folate | 47% |
-
1 lb (500 g) asparagus
1 tbsp (15 mL) vegetable oil
Half unsliced loaf firm white bread (such as challah)
4 eggs
1/2 cup (125 mL) milk
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) butter
8 oz (250 g) shaved smoked turkey or ham
2 tbsp (25 mL) minced fresh parsley
Preparation:
Snap tough ends off asparagus; cut stalks into 2-inch (5 cm) pieces. In roasting pan, toss asparagus with oil; roast in 400°F (200°C) oven until slightly browned and tender, about 10 minutes.
Meanwhile, cut bread into eight 1/2-inch (1 cm) thick slices. In shallow dish, whisk together eggs, milk, salt and pepper; dip each slice into egg mixture, turning to coat and soak up liquid.
In large nonstick skillet, melt half of the butter over medium heat; fry bread, in batches, adding remaining butter as necessary and turning once, until golden, about 5 minutes. Transfer to rimmed baking sheet; keep warm in 200°F (100°C) oven.
Top 4 of the slices with turkey then asparagus; top with remaining slices. Cut in half on diagonal. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: May 2005
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