recipe. Herbed French toast

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Recipe from: All Recipes co uk
Language: English
Persons: 4
Preparation time: 40 mins
Nutrition: 349kcal
Tags: To Start the Day


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 the grill to moderately high. Remove the stalks from the mushrooms. Using 1 tbsp of the oil, lightly brush the gill sides of the mushroom caps. Place them gill side up on the grill rack. Add the bacon rashers to the grill rack. Grill the mushrooms for 6-7 minutes and the bacon for about 10 minutes, turning the rashers over halfway through. When the mushrooms and bacon are cooked, remove from the grill pan and keep warm.
Meanwhile, cut each slice of bread into 4 triangles. Heat a large, non-stick frying pan over a moderate heat and add 1 tbsp of the remaining oil. Dip about one-third of the bread triangles into the egg mixture to moisten on both sides, then put into the hot pan. Cook for 1-2 minutes or until golden brown on both sides. Remove from the pan and keep warm while you cook the rest of the bread in the same way, adding the remaining 1 tbsp 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.


  • 4 large eggs
  • 4 tbsp semi-skimmed milk
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped fresh chives
  • ½ tbsp chopped fresh thyme, or a pinch of dried thyme
  • pinch of paprika (optional)
  • 4 large portobella mushrooms or large flat mushrooms, about 250 g (8½ oz) in total
  • 3 tbsp sunflower oil
  • 4 rashers lean back bacon, rinded and trimmed of fat
  • 5 thick slices white bread
  • salt and pepper

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