Savory French Toast with Tomato-Cucumber Salad and Potato Wedges

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper if desired.

2. 2

   Wash the potatoes and cut them into wedges. Place them on the baking tray.

3. 3

   Drizzle the potato wedges with 1 tablespoon of olive oil. Sprinkle with

4. 4

   5 teaspoon dried mixed herbs and about half of the salt. Toss well to coat evenly.

5. 5

   Bake the potato wedges for 30–35 minutes, turning halfway through, until golden and tender.

6. 6

   While the potatoes bake, prepare the salad. Dice the tomatoes and cucumber, then place them in a bowl.

7. 7

   Add the remaining 1 tablespoon olive oil, the remaining

8. 8

   5 teaspoon dried mixed herbs, and the remaining salt to the tomato-cucumber salad. Toss gently and set aside.

9. 9

   In a wide shallow bowl, whisk together the eggs and whole milk until smooth.

10. 10

    Heat a non-stick frying pan over medium heat. Dip each bread slice into the egg-milk mixture, coating both sides without soaking too long.

11. 11

    Cook the dipped bread slices in batches for 2–3 minutes per side, until golden brown and set. Use a non-stick pan so no extra oil is needed.

12. 12

    Serve the savory French toast warm with the roasted potato wedges and the tomato-cucumber salad on the side.