French toast with bacon and asparagus
French toast with bacon and asparagus
Supplies:
- 3 eggs
- 2dl milk
- 2 dl asparagus cooking liquid
- 8 slices of white (brioche) bread
- 16 cooked asparagus (hot)
- 50gr butter
- 4 slices (livar) bacon
- 2 tbsp. black currant jam
- chervil
4 persons
lunch or appetizer
Preparation method:
Peel the asparagus and cook them in a little water until al dentesalty. Reduce 2 dl of the asparagus liquid to half, add
milk and beat the eggs in this in a deep plate. Cut thecrusts of the bread. Turn the bread slices one by onethrough the mixture and stack on a plate. Pour the rest of itegg mixture over the bread stack and leave for several minutesPull.Heat butter in a large frying pan and fry the French toastbrown on both sides. Remove from pan and keep warm.Fry the bacon crispy and place on kitchen paper.Divide the French toast over four (preheated) plates and
spread a thin layer of jam on it. Arrange on thiswarm asparagus cut in half with the slice of bacon.
Garnish with a sprig of chervil.