Herbed French toast


  • 4 large eggs
  • 4 tablespoons low–fat milk
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely snipped fresh chives
  • 2 teaspoons chopped fresh thyme, or a pinch of dried thymepinch of paprika (optional)
  • salt and pepper
  • 4 large portobello mushrooms or large flat mushrooms, about 250 g in total
  • 3 tablespoons sunflower oil
  • 4 slices lean bacon, rind removed, trimmed of fat
  • 5 thick slices white bread


  1. Combine the eggs, milk, most of the parsley, the chives, thyme and paprika, if using, in a shallow dish.
  2. Season to taste.
  3. Set aside.
  4. Preheat the grill to moderately high.
  5. Remove the stalks from the mushrooms.
  6. Using 1 tablespoon of the oil, lightly brush the gill sides of the mushroom caps.
  7. Place them, gill side up, on the rack of the grill pan.
  8. Add the bacon slices to the rack.
  9. Grill the mushrooms for 6–7 minutes and the bacon for about 10 minutes, turning the bacon over halfway through.
  10. When the mushrooms and bacon are cooked, remove from the grill rack and keep warm.
  11. Meanwhile, cut each slice of bread into 4 triangles.
  12. Heat a large, non–stick frying pan over a moderate heat and add 1 tablespoon of the remaining oil.
  13. Dip about one–third of the bread triangles into the egg mixture to moisten on both sides, then put into the hot pan.
  14. Cook for 1–2 minutes, or until golden brown on both sides.
  15. Remove from the pan and keep warm while you cook the rest of the bread in the same way, adding the remaining 1 tablespoon oil as needed.
  16. To serve, arrange 5 triangles of French toast on each plate.
  17. Cut the mushrooms into thick slices and add to the plates, together with the bacon.
  18. Sprinkle with the remaining parsley.

Serves 4
Preparation: 15 minutes
Cooking: about 10 minutes


Source: Milk, Eggs and Cheese
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