MUSHROOM AND PARMESAN FRENCH TOAST
Prep time 15 mins Cooking time 10 mins Serves 2
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.