Savoury French toast with mushrooms and tomatoes
⅓ cup(s), (80ml)
120 g, (4x30g slices)
1 clove(s), crushed
200 g, button variety, halved
Grated parmesan cheese
1 tbs, chopped
2 x 3 second spray(s)
- Whisk eggs and milk in a large jug. Pour into a shallow dish. Add bread and turn to coat. Set aside, turning once, for 10 minutes.
- Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook garlic, mushrooms and tomatoes for 5 minutes or until mushrooms have softened. Transfer to a plate. Cover to keep warm.
- Wipe frying pan with paper towel. Lightly spray with oil and reheat over medium-low heat. Cook bread, 2 slices at a time, for 3 minutes on 1 side or until golden. Sprinkle the uncooked side with cheese, then turn and cook for 2 minutes or until golden. Serve with mushroom mixture, sprinkled with chives.