Project Description

Mushroom & Parmesan Savoury French Toast
5 from 1 vote
Course Bubbly and Mushroom
Servings 4


  • 4 large eggs
  • 250 ml full cream milk
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • 8 slices sourdough bread, day old (if it is a large sourdough boule use 1 slice per person)
  • 400 g button or portabellini mushrooms, sliced
  • Handful fresh thyme sprigs
  • 5 tbsp butter
  • 60 g Parmesan cheese, grated
  • Juice & zest of ½ lemon
  • Olive oil, for frying
  • Salt and pepper, to taste


  • Beat eggs and milk together in a bowl.
    Add the cayenne, nutmeg and a generous amount of salt and pepper.
    Pour the egg mixture into a deep sided roasting tray that can fit all of the slices of bread.
    Add the sourdough.
    After a few minutes flip the slices so they soak the custard mixture up from both sides.
    Once the sourdough has soaked up all of the liquid, heat a large non-stick frying pan.
    On medium heat, melt a tablespoon of butter with a little dash of olive oil until gently sizzling.
    Working in batches, add a few slices of the soaked sourdough and cook until golden brown on both sides.
    Just before each slice is cooked through, add a sprinkle of parmesan cheese to each slice. Flip and repeat. Cook until each slice has a little crisped-up parmesan on the outside.
    While the bread is cooking, heat another pan and add a drizzle of olive oil and a knob of butter. Add the sliced mushrooms and a handful of thyme sprigs.
    Cook until golden brown and tender.
    Season with salt and pepper and squeeze over a little lemon juice.
    Plate the parmesan French toast topped generously with the sautéed mushrooms.
    Grate over some fresh lemon zest and a generous shower of parmesan cheese.
    Serve with some rocket or baby greens on the side.
    Pairing suggestion:
    Pair with Simonsig Kaapse Vonkel Brut MCC