1,526 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Italian toast

Name: Italian toast
Prep time: 34 min
Cook time: 15 min
Total time: 49 min
Yield: 6 toasts
Cuisine: French
Ingredients: 3 eggs; 2 tomatoes; 6 slices bread; 40 g butter; 2 tablespoons herb olive oil; 50 g pesto; Basil; salt; pepper

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

114 K 1× 4.0/5 (23 reviews)

50 min.

Easy

3.20 €

6 toasts

9 Ingredients

Last modified on: December 1^st 2013

For 6 toasts, you will need:

1 3 eggs
2 2 tomatoes
3 6 slices bread
4 40 g butter
5 2 tablespoons herb olive oil
6 50 g pesto
7 Basil
8 salt
9 pepper
Total weight: 770 grams

Times for this recipe

Preparation: 30 min.

Resting: 5 min.

Cooking: 15 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Break 3 eggs into a bowl, salt and pepper, then beat with a fork or whisk, like for an omelette.

Set aside.

Stage 2 - ⌛ 5 min.

Remove the stalk end of 2 tomatoes and cut into thick slices.

Stage 3 - ⌛ 5 min.

Trim the crusts off 6 slices bread. Here I have cut out circles with a cutter. This is more attractive, but not essential.

Stage 4 - ⌛ 5 min.

Butter each slice on both sides.

Set aside.

Stage 5 - ⌛ 10 min.

Pour 2 tablespoons herb olive oil into a frying pan on medium heat. Cook the sliced tomatoes on both sides.

When cooked, pull off and discard the skin.

Set aside.

Stage 6 - ⌛ 5 min.

Using the same frying pan, cook the eggs, mixing them round gently with a fork, to make a small omelette.

Set aside.

Stage 7 - ⌛ 5 min.

Heat the plates.

Still using the same pan, fry the bread until browned on both sides.

Stage 8 - ⌛ 3 min.

Spread pesto generously on each slice of toast.

Stage 9 - ⌛ 3 min.

Then add a layer of omelette (again, I have cut this out to make it more attractive).

Stage 10 - ⌛ 3 min.

Arrange the tomatoes on top and garnish with a basil leaf. Finish with a trickle of olive oil.

Serve immediately.

Remarks

If you don't have anyherb olive oil, use ordinary olive oil and add a few herbs if you can (bayleaf, thyme, etc.), discarding these at the same time as the tomato skins.

Keeping: These toasts do not keep.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	480 RDI=180 %	3,480 RDI=330 %	270 RDI=40 %	1,770 RDI=90 %	7,410 RDI: 90 %
Per 100 g	60 RDI=20 %	450 RDI=40 %	30 RDI=5 %	230 RDI=10 %	960 RDI: 10 %
Per toasts	80 RDI=30 %	580 RDI=60 %	40 RDI=7 %	300 RDI=20 %	1,240 RDI: 20 %

Possible allergens in this recipe: egg, Gluten, milk

How much will it cost?

For 6 toasts : 3.20 €
Per toasts : 0.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".

May 30^th 2020349 K4.7 20 min.

Profiteroles

Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.

October 13^th 2010324 K 14.5 1 hour 35 min.

One should always cover a pan while heating

Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...

July 25^th 2017120 K 15 1 hour 20 min.

Little vanilla, clementine and chestnut verrines

This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.

December 11^th 2022195 K 13.5 25 min.

Scallops with cabbage julienne

Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.

December 31^th 2013144 K4.6 1 hour 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

What a refreshing meal, jh and so easy too. Thank you so much for sharing...Hope all is well with you and yours:) Louise:)
Posted by Louise december 1^st 2013 at 21:00 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.