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🍽️ Stuffed French Toast with Asparagus and Radish Salad

380 kcal · 30 min · 4 servings

Ingredients

• 8 stalks green asparagus
• salt
• 6 radishes
• 2 tbsp sour cream
• 2 tbsp white balsamic vinegar
• pepper (from the mill)
• 2 tomatoes
• 1 red onion
• 150 g provolone cheese
• 2 eggs
• 150 ml milk
• 4 large slices toast bread
• 2 tbsp butter
• 2 tbsp cress

Instructions

1. 1. Peel the lower part of the asparagus.
2. 2. Cut the asparagus stalks into pieces about 3 centimeters long.
3. 3. Boil the asparagus pieces in salted water for about 8 minutes.
4. 4. Rinse the asparagus with cold water and let it drain.
5. 5. Wash the radishes and remove the stems.
6. 6. Cut four radishes into wedges.
7. 7. Finely chop the remaining radishes.
8. 8. Mix the finely chopped radishes with the sour cream and balsamic vinegar.
9. 9. Season the mixture with salt and pepper.
10. 10. Preheat the oven grill.
11. 11. Wash the tomatoes and remove the stem area.
12. 12. Slice the tomatoes.
13. 13. Peel the onion and slice it into thin rings.
14. 14. Slice the cheese into thin slices.
15. 15. Whisk the eggs with the milk.
16. 16. Heat the butter in a pan.
17. 17. Dip the toast slices briefly in the egg-milk mixture.
18. 18. Fry the toast slices in the butter over medium heat for about 2 minutes on each side until golden brown.
19. 19. Top four toast slices with the tomatoes, onions, and Provolone cheese.
20. 20. Broil the topped toast slices briefly under the preheated grill until golden brown.
21. 21. Place the remaining toast slices on top.
22. 22. Halve the French toasts.
23. 23. Arrange the toasts on four plates.
24. 24. Distribute the asparagus and radishes on the toasts.
25. 25. Garnish the dishes with cress and serve.

Nutrition per serving

• kcal: 380
• Protein: 19 g · Fett/Fat: 25 g · Carbs: 19 g