- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- 2 serves veg or fruit
Full of umami-rich flavour, this savoury french toast recipe is perfect for a cosy weekend morning at home.
- Serves4
- Cook time15 minutes
- Prep time15 minutes, + 10 mins soaking time
Ingredients
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) milk
- 1/4 cup (20g) finely grated parmesan
- 2 tsp Dijon mustard
- 8 thick slices day-old sourdough
- 80g butter
- Finely grated parmesan, extra, to serve
Garlic-butter mushrooms
- 50g butter
- 2 garlic cloves, crushed
- 400g white cup mushrooms, quartered
- 120g baby spinach and rocket leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Whisk the eggs, milk, parmesan and mustard in a shallow bowl. Season. Place 2-3 slices of bread in the egg mixture for 2 mins each side, pressing down occasionally. Transfer to a plate. Repeat with remaining bread.
Step 2
Melt half the butter in a large frying pan over medium-high heat. Add half the bread. Cook for 2 mins each side or until golden. Transfer to a baking tray and lightly cover with foil to keep warm. Repeat with the remaining butter and bread.
Step 3
To make the garlic-butter mushrooms, melt the butter in a large frying pan over medium-high heat. Add the garlic and cook for 30 secs or until aromatic. Add the mushroom and cook, stirring, for 5 mins or until the mushroom is tender and liquid evaporates. Add half the spinach and rocket and cook for 1 min or until spinach and rocket just wilts.
Step 4
Divide French toast among serving plates and top with the mushroom mixture. Sprinkle with extra parmesan. Season with pepper and serve with the remaining spinach and rocket mixture.
Recipe tip
COOK. STORE. SAVE.
If you have any sourdough left over, use it to make Stephanie’s Spinach and Sourdough Fritters.
Parmesan French toast with garlic-butter mushrooms
- Serves4
- Cook time15 minutes
- Prep time15 minutes, + 10 mins soaking time
Ingredients
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) milk
- 1/4 cup (20g) finely grated parmesan
- 2 tsp Dijon mustard
- 8 thick slices day-old sourdough
- 80g butter
- Finely grated parmesan, extra, to serve
Garlic-butter mushrooms
- 50g butter
- 2 garlic cloves, crushed
- 400g white cup mushrooms, quartered
- 120g baby spinach and rocket leaves
Description
Full of umami-rich flavour, this savoury french toast recipe is perfect for a cosy weekend morning at home.
Method
Step 1
Whisk the eggs, milk, parmesan and mustard in a shallow bowl. Season. Place 2-3 slices of bread in the egg mixture for 2 mins each side, pressing down occasionally. Transfer to a plate. Repeat with remaining bread.
Step 2
Melt half the butter in a large frying pan over medium-high heat. Add half the bread. Cook for 2 mins each side or until golden. Transfer to a baking tray and lightly cover with foil to keep warm. Repeat with the remaining butter and bread.
Step 3
To make the garlic-butter mushrooms, melt the butter in a large frying pan over medium-high heat. Add the garlic and cook for 30 secs or until aromatic. Add the mushroom and cook, stirring, for 5 mins or until the mushroom is tender and liquid evaporates. Add half the spinach and rocket and cook for 1 min or until spinach and rocket just wilts.
Step 4
Divide French toast among serving plates and top with the mushroom mixture. Sprinkle with extra parmesan. Season with pepper and serve with the remaining spinach and rocket mixture.