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Mushroom eggy bread recipe
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29 ratings
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
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
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
1665kj
399kcal
20%
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Fat
22g
31%
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Saturates
10g
49%
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Sugars
14g
16%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 36.8g
Protein 17.3g
Fibre 6g
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