INGREDIENTS
French toast
3 eggs, lightly beaten
125 ml (½ cup) cream
60 g parmesan, finely grated
1 pinch smoked paprika
6 thick slices sourdough bread
Parsley and shallot sauce
1 shallot, roughly chopped
1 garlic clove, finely chopped
1 bunch parsley, leaves picked
1 ½ tbsp chardonnay vinegar
1 tsp Dijon mustard
80 ml (1/3 cup) extra virgin olive oil
Salt flakes, to taste
To serve
200 g cherry tomatoes
2 bunches asparagus
Miele accessories
METHOD
French toast
- Preheat the griddle plate on medium-high heat, induction setting 7, for 5 minutes. Do not grease.
- Meanwhile, combine the eggs, cream, parmesan and smoked paprika in a large bowl, mix well.
- Soak the sourdough bread slices in the egg mixture for 3 minutes.
- Turn the griddle plate down to medium heat, induction setting 6, and place the soaked bread slices on the plate.
- Cook the French toast for 3 minutes on both sides, or until golden brown.
Parsley and shallot sauce
- Blend or process the shallot, garlic, parsley, vinegar and mustard until smooth. Add the oil and pulse until emulsified. Season to taste, add more vinegar if needed.
To serve
- Place the tomatoes and asparagus on the hot griddle plate. Cook for 3 minutes on medium-high heat, induction setting 7 for 4 minutes, or until just tender.
- Place the French toast on the serving plate with the vegetables and parsley and shallot sauce.
Hints and tips
- The parsley can be substituted with any fresh, homegrown herbs.
- Mushrooms are delicious with this dish as well.
- When planning a brunch, it’s great to have a selection of easy and delicious dishes that can be prepared ahead of time or quickly cooked on the spot. This dish only takes a couple of minutes to put together and all 6 serves can be cooked at once when using the gourmet griddle plate.