Creado con IA
Savory French Toast with Tomato-Cucumber Salad and Potato Wedges
35 min 469 kcal por ración Fácil
Ingredientes
4 Raciones
- Bread slices8 slices
- Large eggs4 eggs
- Whole milk240 ml
- Potatoes600 g
- Tomatoes300 g
- Cucumber300 g
- Olive oil2 tablespoons
- Dried mixed herbs1 teaspoon
- Salt0,5 teaspoon
Preparación
- 1
Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper if desired.
- 2
Wash the potatoes and cut them into wedges. Place them on the baking tray.
- 3
Drizzle the potato wedges with 1 tablespoon of olive oil. Sprinkle with
- 4
5 teaspoon dried mixed herbs and about half of the salt. Toss well to coat evenly.
- 5
Bake the potato wedges for 30–35 minutes, turning halfway through, until golden and tender.
- 6
While the potatoes bake, prepare the salad. Dice the tomatoes and cucumber, then place them in a bowl.
- 7
Add the remaining 1 tablespoon olive oil, the remaining
- 8
5 teaspoon dried mixed herbs, and the remaining salt to the tomato-cucumber salad. Toss gently and set aside.
- 9
In a wide shallow bowl, whisk together the eggs and whole milk until smooth.
