Prep time 15 mins Cook­ing time 10 mins Serves 2

Friday - - RECIPE CARDS -


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


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.

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