Savoury French Toast With Pesto Mushrooms

Matte Black Bowls
by Matte Black Bowls
2 People
20 min

This recipe might sound fancy, but it was actually the result of a last minute un-planned Sunday brunch situation, so really just using what I had in the fridge! I like using sourdough bread because it gives an extra dimension of text and taste to the recipe. Perfect for those who aren’t a fan of a sweet breakfast. Sometimes I even use the recipe for dinner or lunch too. It is filling and powers me through a long Sunday walk.

Adding pesto to mushrooms is such an easy store cupboard way to elevate any meal. The better quality the pesto, the better!

Make sure the bread is soaked nicely, and then put straight into a hot stick pan for the best results!

Savoury French Toast With Pesto Mushrooms
Recipe details
  • 2  People
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 4 pieces of sourdough (or any other) bread
  • 2 eggs
  • 100ml Milk
  • 100g Chestnut Mushrooms
  • 1 TSP Pesto
  • 1/2 TSP Garlic Paste
  • Small wedge of Butter
  • Charred Kale, Coriander, Optional (to serve)

Fry the mushrooms for 5 minutes until cooked and slightly golden, add the pesto and then move to a small bowl and keep warm in the oven
Meanwhile, mix the egg and milk together well in a large shallow bowl with some pepper and salt. Melt the butter in the same pan. Dip the bread into the mixture for about 30 seconds to let it absorb the mixture, then move into the non stick pan. Cook until golden on, normally about 3-4 minutes on each side.
If you want to add the charred kale, this can be made by laying the kale flat out on a baking try under a hot grill for about 2 minutes until it starts to burn, then sprinkle over the salt.
Plate up the French toast by spooning the pesto mushrooms & coconut yoghurt on the toast, then sprinkle over kale and coconut yoghurt - and I also added some spring onions.