Give breakfast or brunch a new twist with this savoury version of French toast. Triangles of bread are dipped into a fresh herb and egg mixture, then fried until crisp and golden. Serve with grilled mushrooms and lean bacon.
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4 large eggs
4 tablespoons low-fat milk
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh chives
1/2 tablespoon chopped fresh thyme or 1/8 teaspoon dried thyme
1/8 teaspoon paprika
pepper to taste
4 large flat mushrooms, about 250 g in total
3 tablespoons canola oil
4 rashers shortcut rindless bacon, trimmed of visible fat
Combine the eggs, milk, most of the parsley, the chives, thyme and paprika in a shallow dish. Season with pepper and set the mixture aside.
Preheat the grill to medium-high. Remove the stalks from the mushrooms. Using 1 tablespoon of the oil, lightly brush the gill sides of the mushroom caps. Place them gill-side up on the grill rack. Add the bacon to the grill rack. Grill the bacon for 10 minutes, turning the rashers over halfway through, and the mushrooms for 6–7 minutes. When the bacon and mushrooms are cooked, remove from the grill and keep warm.
Meanwhile, cut each slice of bread into 4 triangles. Heat a large nonstick frying pan over medium heat and add 1 tablespoon of the remaining oil. Dip about one-third of the bread triangles into the egg mixture to moisten on both sides, then place in the hot pan. Cook for 1–2 minutes or until golden- brown. Remove from the pan and keep warm while you cook the rest of the bread, adding the remaining oil as needed.
To serve, arrange 5 triangles of French toast on each plate. Cut the mushrooms into thick slices and add to the plates, together with the bacon. Sprinkle with the remaining parsley.