Baked mushrooms with French toast

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

4 large flat or Portabella mushrooms
1 tbs olive oil
2 tbs maple syrup
2 eggs
2 tbs milk
40g butter
4 thick slices wholegrain bread
Thyme sprigs

Method

1

Preheat oven to 240°C or 220°C fan forced. Place mushrooms, stem side-down, in a greased roasting pan. Combine oil and maple syrup in a bowl. Brush mixture over both sides of mushrooms. Roast 15-20 minutes or until tender.

2

Beat eggs and milk together in a shallow dish. Melt half the butter in a large non-stick frying pan over medium heat. Dip two slices bread into the egg mixture, allowing any excess to drain off. Cook 1-2 minutes each side until golden. Keep warm in oven while you cook remaining French toast.

3

Place 1 mushroom on top of each French toast, top with thyme and serve, drizzle with a little extra maple syrup if desired.

Ingredients

 4 large flat or Portabella mushrooms
 1 tbs olive oil
 2 tbs maple syrup
 2 eggs
 2 tbs milk
 40g butter
 4 thick slices wholegrain bread
 Thyme sprigs

Directions

1

Preheat oven to 240°C or 220°C fan forced. Place mushrooms, stem side-down, in a greased roasting pan. Combine oil and maple syrup in a bowl. Brush mixture over both sides of mushrooms. Roast 15-20 minutes or until tender.

2

Beat eggs and milk together in a shallow dish. Melt half the butter in a large non-stick frying pan over medium heat. Dip two slices bread into the egg mixture, allowing any excess to drain off. Cook 1-2 minutes each side until golden. Keep warm in oven while you cook remaining French toast.

3

Place 1 mushroom on top of each French toast, top with thyme and serve, drizzle with a little extra maple syrup if desired.

Baked mushrooms with French toast

Tags:

 Breakfast, Quick n Easy

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