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🍳 French Toast with Rosemary Peach and Goat Cheese Dip

394 kcal · 30 min · 4 servings

Ingredients

• 2 eggs (M)
• 3 tbsp milk (3.5 % fat)
• 4 slices whole wheat toast
• 2 flat peaches
• 1 sprig rosemary
• 3 tsp butter (15 g)
• 3 tsp honey
• 0.5 organic lime
• 125 g low-fat quark
• 50 g goat cream cheese (45 % fat in dry matter)

Instructions

1. 1. Whisk eggs and milk vigorously in a bowl.
2. 2. Pour the egg mixture into a shallow baking dish.
3. 3. Place the toast slices into the egg mixture.
4. 4. Turn the slices once one side has absorbed the liquid.
5. 5. Let the other side absorb the egg mixture as well.
6. 6. Wash the peaches thoroughly.
7. 7. Halve the peaches and remove the pit.
8. 8. Slice the fruit flesh into thin slices.
9. 9. Wash the rosemary and shake it dry.
10. 10. Heat one teaspoon of butter in a medium-sized pan.
11. 11. Add the peach slices to the hot pan.
12. 12. Add the rosemary and one teaspoon of honey.
13. 13. Fry the mixture over high heat for 2 to 3 minutes.
14. 14. Stir occasionally while frying.
15. 15. Remove the pan from the heat.
16. 16. Remove the rosemary sprig before serving.
17. 17. Pluck a few rosemary needles for decoration.
18. 18. Heat the remaining butter in a large pan.
19. 19. Place the toast slices in the hot pan.
20. 20. Fry the slices for about 4 minutes over medium heat.
21. 21. Turn the slices until they are golden brown on both sides.
22. 22. Rinse the lime half with hot water.
23. 23. Pat the lime dry.
24. 24. Grate the lime zest finely.
25. 25. Squeeze the juice from the lime.
26. 26. Stir the lime zest into the quark.
27. 27. Mix the quark with the goat cream cheese.
28. 28. Serve the French toast with the peaches.
29. 29. Add the goat cream cheese dip.
30. 30. Drizzle the dish with the remaining honey.
31. 31. Add a few splashes of lime juice.
32. 32. Sprinkle everything with the plucked rosemary needles.
33. 33. Enjoy the dish warm.

Nutrition per serving

• kcal: 394
• Protein: 22 g · Fett/Fat: 17 g · Carbs: 37 g