Ingredients
| 4 | eggs | |
| 1 cup | (250 mL) | milk |
| 2 tsp | (10 mL ) | garlic powder |
| 2 tsp | (10 mL) | dry mustard |
| 1 tsp | (5 mL) | chili powder |
| ¾ tsp | (6 mL) | salt, divided |
| ¾ tsp | (6 mL) | sugar, divided |
| 8 slices | (each ½-in./1-cm thick) | French bread (preferably day-old) |
| 1 tbsp | (15 mL) | olive oil, divided |
| 2 tbsp | (30 mL ) | grated Canadian Parmesan |
| 1 ½ cups | (375 mL) | halved lengthwise, grape tomatoes |
| pinch | cracked black pepper | |
| 1 | avocado, thinly sliced | |
| ½ cup | (125 mL) | ricotta cheese |
| fresh basil leaves |
Directions
- In large shallow baking dish (13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them multiple times to coat and fully soak.
- In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook soaked bread until bottoms are just browned, 1 to 2 min. With bread still in the pan, sprinkle the top sides with cheese, flip over to brown. Repeat steps for all slices ; keep warm in the oven.
- Wipe out skillet; heat remaining olive oil on medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with basil. Remove from heat.
- Divide bread slices onto 4 plates, top with avocado slices and spoon 1 tbsp (15 mL) of ricotta cheese onto each slice. Spoon tomato mixture over top. Top with fresh basil leaves and enjoy.