Herbed French Toast with Mushrooms
Give breakfast or brunch a new twist with this savoury version of French toast. Triangles of bread are dipped into a fresh herb and egg mixture, then fried until crisp and golden. Serve herbed French toast with mushrooms and lean bacon.
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- 4 eggs large
- 5 tbsp low-fat milk
- 1 tbsp parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1/2 tbsp fresh thyme chopped (or 1⁄8 teaspoon dried thyme)
- 1/8 tsp paprika
- pepper to taste
- 250 g mushrooms
- 4 tbsp canola oil
- 4 strips bacon trimmed of visible fat
- 5 slices whole wheat bread thick
- Combine the eggs, milk, most of the parsley, the chives, thyme and paprika in a shallow dish. Season with pepper and set the mixture aside.
- Preheat the broiler. Remove the stalks from the mushrooms. Using 1 tablespoon of the oil, lightly brush the gill sides of the mushroom caps. Place them gill-side up on the broiler rack. Add the bacon to the rack. Broil the bacon and mushrooms until cooked, remove from the oven and keep warm.
- Meanwhile, cut each slice of bread into 4 triangles. Heat a large nonstick frying pan over medium heat and add 1 tablespoon of the remaining oil. Dip about one-third of the bread triangles into the egg mixture to moisten on both sides, then place in the hot pan. Cook for 1–2 minutes or until golden-brown. Remove from the pan and keep warm while you cook the rest of the bread, adding the remaining oil as needed.
- To serve, arrange 5 triangles of herbed French toast on each plate. Cut the mushrooms into thick slices and add to the plates, together with the bacon. Sprinkle with the remaining parsley.
Per serving: 393 calories, 23 g protein, 26 g fat (5 g saturated), 275 mg cholesterol, 17 g total carbohydrate, 3 g sugars, 4 g fibre, 862 mg sodium.
This hearty breakfast dish contains fewer calories than the traditional version of French toast, which is often served with melted butter and maple syrup.