1,504 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

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

106 K 1× 4.0/5 (23 reviews)

50 min.

Easy

3.20 €

18 toasts

9 Ingredients

Last modified on: December 1^st 2013

For this recipe: I want to make it (399×) I made it (440×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 18 toasts, you will need:

1 9 eggs
2 6 tomatoes
3 18 slices bread
4 124 ml butter
5 6 tablespoons herb olive oil
6 150 ml pesto
7 Basil
8 salt
9 pepper

Change these quantities to make:

2 toasts 3 toasts 6 toasts 12 toasts 18 toasts

Change measures:

Metric

Metric weight Metric volumes

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 9 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 6 tomatoes and cut into thick slices.

Stage 3 - 5 min.

Trim the crusts off 18 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 6 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	1,440 RDI=550 %	10,430 RDI=980 %	810 RDI=120 %	5,310 RDI=270 %	22,240 RDI: 270 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Gluten, Milk

How much will it cost?

For 18 toasts : 9.55 €
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

Agen prune cake

This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
September 16^th 201848 K3 1 hour 55 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22^th 2024513 K4.6 1 hour 60 min.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31^th 2013261 K4 1 hour 35 min.

Tahitian style fish

Little pieces of fish marinated overnight a night in lime juice.
February 21^th 2011276 K5 12 hours 60 min.

Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13^th 2010311 K 15 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.