French Toast with Buttery Porcini
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Feeds 1 - 2 people 
Prep time 10m
Cook time 10m
Description
French toast or ‘eggy bread’ as we would call it in the UK, is easy to make and feels very luxurious. If you’re looking for a fun variation on mushrooms on toast, this makes a great brunch dish. Bacon would be a lovely addition!
- 2 thick slices white bread
- 1 large egg
- 50ml whole milk
- 250g porcini mushrooms, sliced thickly lengthways
- Squeeze of lemon juice
- 2 small sprigs thyme
- 1 clove garlic, peeled and squashed with the side of a knife or something heavy
- Butter for cooking
- Combine the egg and milk in a shallow bowl, whisking to combine, and season with salt and pepper.
- Melt around 20g (1 thick slice) of butter in a frying pan and add the garlic, thyme and porcini mushrooms. Cook for a moment without stirring to get some colour, then gently turn over. Add a squeeze of lemon juice and cook for 30 seconds longer.
- Remove the garlic and discard it and set the mushrooms aside.
- Dip the bread into the egg mixture, letting it soak in for a minute before turning and repeating.
- Add another thick slice of butter and fry the bread until golden on both sides, a minute or so.
- Serve the mushrooms on top of the French toast.
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