French Toast cordon bleu


For 2 servings
  • Tomato salad
  • 400 g tomatoes
  • 100 g radish
  • 3 tbsp white wine vinegar
  • 4 tablespoons of olive oil
  • salt
  • pepper
  • French toast
  • 2 slices of white bread, (each 4 cm thick)
  • 2 thin slices of cooked ham
  • 2 slices of gruyere
  • 2 eggs, (class M)
  • 125 ml milk
  • salt
  • pepper
  • chili powder
  • 40 g butter
  • 10 stalks of chives



Working time: 20 min.
plus cooking time 4-6 minutes

nutritional value

Per serving 758 kcal
Carbohydrates: 38 g
Protein: 27 g
Fat: 54 g


  • Simple
  • Cut the tomatoes into rough pieces for the salad. Peel the radish, grate it roughly. Mix the vinegar with 4 tablespoons of water and olive oil. Season with salt and pepper and pour over the tomatoes.
  • For the French Toast Cordons Bleus, cut the white bread slices in half horizontally with a saw knife, only cut so deep that the slices are halved but not separated. Place a slice of cooked ham and cheese between each slice.
  • Whisk the eggs with the milk. Season with salt, pepper and chilli. Press the white bread slices well and immerse them in the egg milk from both sides so that they are lightly soaked.
  • Heat the butter in a coated pan and fry the white bread slices in it over medium-high heat for 2-3 minutes on each side until golden brown. Remove from the pan, cut in half diagonally and arrange on a plate with the tomato salad. Sprinkle with the radish and finely chopped chives and serve.
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