2 Slices day-old Bread (2cm thick)
180ml fresh Milk
Salt & Pepper to taste
About 1 Tbsp. of mixed fresh herbs, chopped (Chives, Parsley, Coriander & Dill)
1 Tbsp. Butter for frying
200gr. Mixed Mushrooms
3 Spring Onions, chopped
1 Garlic Clove, halved
Few sprigs of fresh Thyme
Olive Oil for frying
Goat’s Cheese for serving
Salt & pepper for seasoning
To make the custard, add the eggs, salt & pepper, fresh herbs and the milk to a mixing bowl and mix thoroughly.
Place the bread slices in a baking dish and pour the custard over the slices and allow to stand until well soaked. Turn every 10 minutes. Depending on the bread it could take up to an hour.
Heat a non-stick frying pan over medium heat. Add a drizzle of olive oil and the butter.
Once the butter starts to bubble add the slices of bread very carefully to the pan. Cook each side for about 3 minutes, turn off the heat and allow to sit in the pan while you prepare the topping.
To another hot pan add some olive oil followed by the mushrooms, spring onion, garlic and thyme. Allow to cook until the mushrooms start to soften, season with salt & pepper and serve.
Place the French toast on a plate and spread with the goat’s cheese, place the mushrooms on top and garnish with sprouts and or micro herbs before serving.