MUSHROOMS ON FRENCH TOAST

Ingredients

3 free-range egg, beaten 2 cups milk 1 farmhouse loaf 50 g butter 150 g portabellini mushrooms 4 Tbsp olive oil, to drizzle 1/2 cup balsamic vinegar Parmesan, grated, for serving

Cooking Instructions

Lightly beat the eggs, then mix with the milk and a pinch of salt. Slice the farmhouse loaf into thick slices and dip into the batter. Fry in the butter until golden on both sides. In a separate pan, cook the mushrooms in the olive oil until brown. Add the balsamic vinegar and reduce until sticky. Spoon over the hot French toast and serve with grated Parmesan.

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