Recreate this cafe basic at dwelling with mushrooms and a zesty parsley pesto for slightly further twist of vitamins. Proof that french toast doesn’t have to be candy!
Elements
- 4 slices thick wholegrain sourdough toast
- 2 eggs, frivolously overwhelmed
- 1/3 cup milk
- Salt and pepper
- 1 cup mushrooms, sliced
- 75g goat cheese, crumbled
- Further virgin olive oil, for cooking
Spirulina Pesto
- 1 bunch parsley, washed, roughly chopped
- 100g walnuts
- 1-2 garlic cloves, crushed
- ½ cup contemporary parmesan cheese, finely grated
- 1 lemon, juiced
- 1 tsp lemon zest
- 1 tsp Bioglan Spirulina Powder
- ¼ – ½ cup further virgin olive oil
- Pinch of salt, to style, non-obligatory
Methodology
Step 1.
To make the pesto, mix all elements in a meals processor and mix till clean, put aside.
Step 2.
Whisk collectively the eggs, milk, salt and pepper and dip every slice of bread into the egg combination to evenly coat. Warmth olive oil in a fry pan over medium warmth and prepare dinner for 2-3 minutes on all sides, till golden. Switch to a preheated oven to maintain heat (non-obligatory).
Step 3.
Add extra oil to the pan, add mushrooms and sauté for 4-5 minutes till tender, take off the warmth.
Step 4.
To serve, place 2 slices of toast on every plate, prime with mushrooms, drizzle with pesto and crumble the goat cheese over every plate.
Serves 2
