Parmesan French Toast with Garlic Butter Mushrooms

Ingredients

4 eggs, lightly whisked
1/2 cup (125mL) milk
1/4 cup (20 g) finely grated Parmesan
2 tsp Dijon mustard
8 thick slices day-old sourdough
80 g butter
Finely grated Parmesan, extra, to serve

Garlic-butter mushrooms:

50 g butter
2 garlic cloves, crushed
400 g white cup mushrooms, quartered
120 g baby spinach and rocket leaves

Method

Whisk the eggs, milk, Parmesan and mustard in a shallow bowl. Season. Place 2-3 slices of bread in the egg mixture for 2 minutes 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 minutes 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 seconds or until aromatic. Add the mushroom and cook, stirring, for 5 minutes or until the mushroom is tender and liquid evaporates. Add half the spinach and rocket and cook for 1 minute 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.

Credits: Coles

Photo Credits: Coles