Full of umami-rich flavour, this savoury french toast recipe is perfect for a cosy weekend morning at home.
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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.
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.
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.
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.
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