Savoury French toast with mush­rooms

NW - - Celeb Food -

Serves: 2 Prep: 10 min­utes Cook: 15 min­utes


• 3 eggs • 120ml milk • 25g finely grated parme­san cheese, plus ex­tra to serve • 4 slices thick bread • 200-250 grams mush­rooms, sliced (cup or por­to­bello mush­rooms work well) • Ex­tra vir­gin olive oil, for fry­ing • Snipped chives, to serve

Method 1. Pre­heat oven to about 50°C. You can keep the toast and mush­rooms in there to stay warm while you pre­pare ev­ery­thing. 2. Whisk to­gether eggs and milk, sea­son­ing with a lit­tle salt and pep­per. Pour mix­ture into a shal­low dish so you can dip the bread in eas­ily. Add in most of the parme­san cheese, re­serv­ing a lit­tle to sprin­kle on the toast slices while they’re fry­ing. 3. Heat a non-stick pan up to a mod­er­ate-to-low heat. Add 2 tea­spoons of olive oil to the pan. Dip a slice of bread into the egg mix­ture, flip­ping it over so both sides are soaked. Let it sit for about 15 sec­onds on each side, to make sure the egg mix­ture is soaked in. Pick up the bread and let the ex­cess drip off for a mo­ment. There should be some parme­san stuck to the bread. Pop the bread into the pan and cook for 2-3 min­utes on each side, un­til dark golden brown. While the bread is cook­ing, sprin­kle over some of the re­main­ing parme­san so you get a lovely ex­tra bit of crisped-up parme­san on the out­side. If the bread browns too quickly, re­duce the stove tem­per­a­ture. 5. Re­peat the cook­ing process with the re­main­ing slices of bread, and keep the slices in the oven to stay warm while you’re cook­ing. 6. While the bread is cook­ing, take a sec­ond pan and add 2 tsp olive oil. Add sliced mush­rooms and cook un­til soft­ened. To­wards the end of the cook­ing process, sea­son with salt, pep­per and chopped chives. 7. Once ev­ery­thing is ready, serve the French toast with the sliced mush­rooms on top, and gar­nish with ex­tra chives. Add ex­tra parme­san, and a lit­tle driz­zle of olive oil, if de­sired.

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