Number of servings :
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
4 extra large eggs
4 tbsp (60 mL) low-fat (2%) milk
1 tbsp (15 mL) finely chopped parsley
1 tbsp (15 mL) finely snipped fresh chives
1/2 tbsp (7 mL) chopped fresh thyme, or a pinch of dried thyme
Pinch paprika (optional)
4 large portobello mushrooms or large flat mushrooms, about 8 oz (250 g) in total
3 tbsp (45 mL) sunflower oil
4 slices lean back bacon, trimmed of fat
5 thick slices white bread
Salt and fresh-ground black pepper
Combine the eggs, milk, most of the parsley, the chives, thyme, and paprika, if using, in a shallow dish. Season to taste; set aside. Preheat broiler to medium-high. Remove stems from the mushrooms. Using 1 tbsp (15 mL) of oil, lightly brush the gill sides of the mushroom cups. Place them gill side up on broiler rack. Add the bacon to the broiler rack.
Broil the mushrooms until tender, and the bacon until crisp, 6 to 7 minutes for the mushrooms and about 10 minutes for the bacon, turning the slices over after about 5 minutes. When they are all cooked, remove them from the broiler pan and keep warm. Meanwhile, cut each slice of bread into 4 triangles. Heat a large, nonstick skillet over medium heat. Add 1 tbsp (15 mL) of oil. Dip about one-third of the bread triangles into the egg mixture to moisten both sides, then put into the hot pan. Cook until golden brown on both sides, 1 to 2 minutes.
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 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. Note: This hearty breakfast dish contains fewer calories than the traditional version of French toast, which is often served with melting butter and maple syrup.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1724