Mushrooms on French toast
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 3 Free-range eggs, beaten
- 1,5 L milk
- 1 farmhouse loaf
- 50 g Butter
- 150 g portabellini mushrooms
- 4 Tbsp olive oil, to drizzle
- 1 tbsp balsamic vinegar
- Parmesan, grated, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Lightly beat the eggs, then mix with the milk and a pinch of salt. Slice the farmhouse loaf into thick slices and dip into the batter.
- Fry in the butter until golden on both sides. In a separate pan, cook the mushrooms in the olive oil until brown.
- Add the balsamic vinegar and reduce until sticky. Spoon over the hot French toast and serve with grated Parmesan.
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