French toast takes a savoury twist in this familiar recipe.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 658 mg
- Protein 14 g
- Calories 235.0
- Total fat 11 g
- Cholesterol 134 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
%RDI
- Iron 16.0
- Folate 47.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 10.0
