Number of servings :
Cooking time: 15 minutes
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
4 large eggs
4 tablespoons semi-skimmed milk
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh chives
1⁄2 tablespoon chopped fresh thyme or 1⁄2 teaspoon dried thyme
Pinch of paprika
Pepper to taste
4 large portobello mushrooms or large flat mushrooms, about 250g in total
3 tablespoons sunflower oil
4 rashers lean back bacon, trimmed of visible fat
5 thick slices of wholemeal bread
- Combine the eggs, milk, most of the parsley, chives, thyme and paprika in a shallow dish. Season with pepper and set the mixture aside.
- Preheat the grill to moderately high. 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 grill rack. Add the bacon to the grill rack too. Grill the bacon for 10 minutes, turning the rashers over halfway through; grill the mushrooms for 6–7 minutes. When the bacon and mushrooms are cooked, remove from the grill and keep warm.
- Meanwhile, cut each slice of bread into four triangles. Heat a large non-stick frying pan over moderate 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 five triangles of 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.
Imported on 2011-01-20 20:26:46 — Original ID:922