More and more these days Dr Scorpio and I find ourselves eating breakfast at home on the weekends. While we do enjoy hopping on our bikes and riding to cafes for breakfast, most of the time the food is overpriced and we can make as good if not better at home.
This breakfast was inspired by a good friend of ours who made something similar for brunch. She’s vegetarian so she served french toast, with roast tomatoes, wilted spinach and roast mushrooms.
She is so sweet, she said she even bought bacon for the meat lovers but she forgot to cook it – oh well, it’s the thought that counts.
2 field mushrooms
- Chop up mushrooms into large cubes or slices
- Transfer to an ovenproof dish
- Drizzle with olive oil
- Mince 1 or 2 garlic cloves to taste
- Take the leaves off a few sprigs of thyme and add to the mix
- Sprinkle with sea salt
- Bake in moderate oven (180°C) for 30 min, turning occasionally.
French Toast for 2
¼ cup of milk
salt and pepper
4 slices of bread
butter, for the frying pan
- Whisk the eggs and milk in a bowl and season with salt and pepper.
- Dip a slice of bread in the egg mix and ensure it is coated with egg and turn over to dip the other side. Don’t leave it in for too long or the bread may disintegrate.
- Heat a non-stick heavy based frying pan on medium heat. Put a dollop of butter and spread around the pan with a plastic egg flipper.
- Fry the bread on each side until golden brown.
- Repeat with the other slices.
- Choose a bowl that will fit a slice of bread “flat” – ie the bread won’t curve up the side of the bowl. This helps when you are coating the bread with the egg mix.
- If you leave the bread in for too long, it will turn to mush, but if you don’t soak it enough, you will find that the middle is not fluffy. You may have to play around with how long you leave the bread in to soak in the egg mix.
- You may have to re-oil your pan with more butter.