MUSHROOM AND PARMESAN FRENCH TOAST

Prep time 15 mins Cooking time 10 mins Serves 2

INGREDIENTS

2 eggs

125ml milk

2 tsp dijon mustard

20g finely grated parmesan 4x2cm thick slices of sourdough bread

80ml olive oil

300g button mushrooms, thinly sliced

1 clove garlic, crushed

2 tbsp fresh thyme

2 tbsp apple cider vinegar 10g butter

60g creme fraiche

20g flaked parmesan

1 tbsp finely chopped fresh chives

METHOD

Whisk eggs, milk, mustard and grated parmesan in a shallow dish until well combined; season.

Soak bread slices in egg mixture for 5 mins, turning halfway through. Meanwhile, heat 11/2 tbsp of the oil in a large frying pan over medium-high heat; cook half the mushrooms, without stirring, for a minute or until browned underneath. Cook, stirring, a further 2 mins or until tender. Transfer to a heatproof dish; cover with foil. Repeat process with another 11/2 tbsp of the oil and remaining mushrooms, adding garlic and thyme during the last minute of cooking; stir in vinegar and half the butter. Combine all the mushrooms in dish; cover to keep warm. Clean the pan, heat remaining oil and remaining butter over medium heat; cook bread for 2 mins each side or until golden. Serve french toast topped with mushroom mixture, creme fraiche, flaked parmesan and chives.