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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

4
eggs
1 cup
milk
250 mL
2 tsp
garlic powder
10 mL
2 tsp
dry mustard
10 mL
1 tsp
chili powder
5 mL
¾ tsp
salt, divided
6 mL
¾ tsp
sugar, divided
6 mL
8 slices
(each ½-in./1-cm thick) French bread (preferably day-old)
1 tbsp
olive oil, divided
15 mL
2 tbsp
grated Sensations by Compliments Parmigiano Reggiano, Aged 24 Months
30 mL
1 ½ cups
halved lengthwise, grape tomatoes
375 mL
pinch of cracked black pepper
1
avocado, thinly sliced
½ cup
ricotta cheese
125 mL

Method

Step 1

In large shallow baking dish (such as 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 to fully soak.

Step 2

In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottom side, 1 to 2 min. Sprinkle with grated cheese, flip over to brown second side. Repeat steps for all toasts; keep warm in oven.

Step 3

Wipe out skillet; add remaining olive oil; bring to 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 parsley. Remove from heat.

Step 4

Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
460
Fat:
23 g
Saturated Fat:
7 g
Carbs:
44 g
Fibre:
4 g
Sugar:
6 g
Cholesterol:
210 mg
Protein:
21 g
Sodium:
990 mg
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