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Mushrooms on French toast
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4 essential Waitrose Free Range Eggs, beaten
1 essential Waitrose Baguette, cut diagonally into 16 slices
2 tbsp olive oil
2 x 300g packs essential Waitrose Cup Mushrooms, quartered
2 cloves garlic, crushed
2 tbsp Worcestershire sauce
25g pack parsley, chopped
1. Mix the eggs, milk and seasoning together then dip in the baguette slices and leave to soak until all the egg has been absorbed.
2. Meanwhile, heat 1 tbsp oil in a large frying pan and fry the mushrooms for 4 minutes. Add the garlic and Worcestershire sauce and fry for 1–2 minutes then add half the parsley. Set aside and keep warm.
3. Heat the remaining oil in the pan and fry the French toast in batches for 2 minutes on each side over a medium heat until golden. Serve 4 slices on a plate and spoon over the mushrooms, sprinkled with the remaining parsley
Typical values per serving:
This recipe was first published in April 2013.