Sticky Mushrooms on Ciabatta French Toast


There are nights when I feel virtuous (usually the day after a food-binge) and want to cook elaborate, healthy veggie-filled meals, and there are nights when I want to eat food that is FAST, simple and makes me feel warm and fuzzy inside. French toast is one of my all-time favourite breakfasts, so you can imagine my glee when I spotted this recipe: it allows me to have french toast for dinner (by myself, watching series and drinking wine) or as a tasty starter for a dinner party. Happy days!

Sticky Mushrooms on Ciabatta French Toast

– adapted from the Woolworths Taste Magazine

250g mushrooms (brown/white/portabellini)
4 tblsp balsamic vinegar
Ciabatta, sliced
2 eggs
2 tblsp milk
2 tblsp butter
1 tblsp olive oil
Parmesan, to serve

Beat the eggs with the milk and a pinch of salt. Dip the ciabatta slices into the egg mixture (don’t be stingy here, let them soak up lots), and fry in the butter until golden brown on both sides. Remove from the pan. Heat the olive oil and cook the mushrooms until soft, then add the balsamic vinegar and reduce until sticky. Spoon the mushrooms over the french toast and generously cover with grated parmesan.


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