Mushroom eggy bread

Mushroom eggy bread recipe

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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
    399kcal
    20%
  • Fat

    22g 31%
  • Saturates

    10g 49%
  • Sugars

    14g 16%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 36.8g Protein 17.3g Fibre 6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, whisk together the eggs, milk, mustard and a little seasoning.
  5. 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.
  6. To serve, place each slice of bread on a plate and top with the mushroom mixture and roasted tomatoes.

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