Irene’s French toast with an Italian twist

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TRH Irene's French toast with an Italian twist

Recipe for 1 oven Tray:
Add 2 tbs melted butter or olive oil to the tray & 5-6 slices seeded bread or any bread of your choice.
Beat 4 extra large eggs with 1/4 cup milk,
1 tsp Robertson’s rustic garlic & herb spice,
1 tsp Robertson’s roast potato spice
salt and pepper to taste.

Pour egg mixture over the bread and turn the bread repeatedly until thoroughly coated in the egg mixture.
Scatter half onion (chopped) over the top and bake in a preheated oven at 200 deg C for 15 min.
Remove from oven and scatter 1 chopped tomato over the top followed by as much cheese as you like and a good sprinkling of dried, crushed oregano.
Bake for a further 15 mins or until bread is firm to the touch.

Prepared, tried and tested by: Irene Dasari

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