Mushroom French Toast with Poached Egg & Parmesan

  • Serves: 2
  • Preparation: 10 minutes
  • Cooks In: 15 minutes
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Ingredients

200 g Australian white cup mushrooms, sliced
3 eggs
1 tbsp white vinegar
24 slices day-old brioche bread
200 ml milk
14 cup finely grated parmesan cheese
1 tsp Dijon mustard
Salt and pepper to taste
10 g butter
1 tbsp chopped chives
Parmesan cheese, to serve

Method

1

Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.

2

Crack two of the eggs into small ramekins or teacups.

3

Use a spoon to gently stir the water, creating a well in the center. Gently place one egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon. Repeat this step to cook the second egg.

4

To prepare the French toast, combine 1 egg, milk, Dijon mustard, parmesan, salt and pepper in a bowl. Whisk to combine.

5

Heat butter in a frying pan over medium heat. Just before cooking, place bread in the egg mixture and flip to coat both sides. Transfer the bread to the pan and cook for 3-4 minutes on each side. The bread should be lightly golden and have a crunchy parmesan crust on the surface. If the crust hasn’t formed, continue to cook for a further minute before flipping. Transfer the French toast to a tray while you cook the mushrooms.

6

In the same pan, add the mushrooms and cook over medium heat for 3-4 minutes. Add chives and cook for a further minute.

7

To serve, place the French toast on a plate. Top with mushrooms and poached egg. Season with pepper and a sprinkling of parmesan cheese.

COST PER PLATE: $3.89*

Ingredients

 200 g Australian white cup mushrooms, sliced
 3 eggs
 1 tbsp white vinegar
 24 slices day-old brioche bread
 200 ml milk
 14 cup finely grated parmesan cheese
 1 tsp Dijon mustard
 Salt and pepper to taste
 10 g butter
 1 tbsp chopped chives
 Parmesan cheese, to serve

Directions

1

Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.

2

Crack two of the eggs into small ramekins or teacups.

3

Use a spoon to gently stir the water, creating a well in the center. Gently place one egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon. Repeat this step to cook the second egg.

4

To prepare the French toast, combine 1 egg, milk, Dijon mustard, parmesan, salt and pepper in a bowl. Whisk to combine.

5

Heat butter in a frying pan over medium heat. Just before cooking, place bread in the egg mixture and flip to coat both sides. Transfer the bread to the pan and cook for 3-4 minutes on each side. The bread should be lightly golden and have a crunchy parmesan crust on the surface. If the crust hasn’t formed, continue to cook for a further minute before flipping. Transfer the French toast to a tray while you cook the mushrooms.

6

In the same pan, add the mushrooms and cook over medium heat for 3-4 minutes. Add chives and cook for a further minute.

7

To serve, place the French toast on a plate. Top with mushrooms and poached egg. Season with pepper and a sprinkling of parmesan cheese.

COST PER PLATE: $3.89*
Mushroom French Toast with Poached Egg & Parmesan

Tags:

 My Mushroom Toast

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