French toast

Ingredients for 4 servings:

• 800 g pepper(s), red pickled
• 125 g tomatoes, dried in oil
• 4 anchovy fillets, pickled in oil
• 1 tbsp rosemary, fresh chopped
• 2 cloves garlic, peeled
• 12 slices of toast (wholemeal toast)
• 300 g cheese, goat cheese (Picandou)
• 4 eggs, (M)
• 400 ml milk
• some salt
• 80 g Parmesan, finely grated
• 12 leaves of sage, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the peppers into quarters. Using a hand blender, finely puree the tomatoes with 5 tablespoons of the tomato oil, the anchovies, the rosemary, and the garlic cloves. Preheat the oven to 190°C (375°F). Toast the bread in a toaster until golden brown and spread with the tomato pesto. Place 4 slices side by side in an ovenproof baking dish and top with half of the pepper quarters. Crumble half of the goat cheese over the bread. Place 4 more slices of bread on top. Then spread the remaining pepper quarters and the rest of the goat cheese over the bread. Place the remaining 4 slices of bread on top, tomato-side down, and press down lightly. Whisk together the eggs, milk, salt, pepper, and 2/3 of the Parmesan cheese and pour over the bread. Scatter the sage leaves on top and sprinkle with the remaining Parmesan cheese. Bake in the preheated oven on the second rack from the bottom for 30 minutes. A simple green salad goes well with this.