Mushroom eggy bread recipe
This savoury take on classic French toast is perfect for brunch at the weekend, or equally delicious as an easy midweek dinner. This budget recipe turns stale bread into a quick veggie meal with hearty mushrooms, sticky caramelised onions and juicy roasted tomatoes.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 399 calories / serving
Ingredients
- 12 cherry tomatoes
- 60g butter
- 4 onions, peeled and sliced
- 1 tsp sugar
- 300g closed cup mushrooms, sliced
- 240g bag baby spinach
- 4 medium eggs
- 125ml milk
- 1 tbsp Dijon mustard
- 4 slices of thick white bread
Each serving contains
- Energy
- 1665kJ 399.0kcal
- Fat
- 22g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 36.8gProtein 17.3gFibre 6.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the cherry tomatoes on a baking tray and roast for 10 mins. Set aside and keep warm once softened and blistered.
- Melt half the butter in a frying pan over a low heat. Add the onions and cook slowly for 10 mins until soft – stirring occasionally to prevent the onions burning. Add the sugar and cook for a further 5 mins until caramelised.
- Increase to a medium heat and add the mushrooms. Fry for 5 mins until golden. Add the spinach and cook for 1 min until wilted. Remove from the heat and cover to keep warm.
- In a large bowl, whisk together the eggs, milk, mustard and a little seasoning.
- Dip each slice of bread in the milk mixture, coating both sides. Heat the remaining butter in a large frying pan. When the butter starts to sizzle, place the bread in the pan and fry for 3 mins on each side, or until golden brown.
- To serve, place each slice of bread on a plate and top with the mushroom mixture and roasted tomatoes.
- See more Vegetarian recipes
