French Toast with TrufflesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:247.6 kcal
Proteins:6.8 g
Fats:20.4 g
Carbohydrate:9.9 g
Fibers:0.8 g
Sugar:2.5 g
Cholesterol:56.1 mg
Sodium:275.7 mg
Calcium:150.9 mg
Energy:585 kcal
Proteins:16.1 g
Fats:48.2 g
Carbohydrate:23.5 g
Fibers:1.8 g
Sugar:5.9 g
Cholesterol:132.6 mg
Sodium:651.3 mg
Calcium:356.5 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
day old baguette (bread)
500
ml
milk
200
ml
baux de provence olive oil
100
ml
balsamic vinegar
50
ml
peanut oil
250
g
arugula or other greens
150
g
ungrated parmesan
150
g
truffles (black truffle)
100
g
butter
100
g
foie gras trimmings, raw or cooked
3
eggs
truffle essence
fine salt and freshly ground pepper
METHOD
- place the milk in a deep dish and season with salt, pepper and truffle essence;
- break the eggs into a separate bowl and beat them;
- slice 24 very thin slices of truffle and chop the rest;
- slice the baguette into diagonal slices, 3 cm (1 1/4") thick and soak them in the milk; drain; dip into the beaten egg and sprinkle with chopped truffle;
- in a non-stick pan, melt the butter with the peanut oil; brown the French toast on both sides;
- dress the salad with olive oil and balsamic vinegar; mound it onto plates; sprinkle with Parmesan shavings;
- spread each slice of French toast with foie gras; top with a slice of truffle;
- arrange the French toast on the salad; drizzle with the remaining vinaigrette; give a grinding of fresh pepper and serve.
CHEF'S NOTES
An original recipe from Gérard Vié of Les Trois Marches in Versailles, France
