Recreate this cafe traditional at dwelling with mushrooms and a zesty parsley pesto for just a little additional twist of vitamins. Proof that french toast doesn’t must be candy!
Substances
- 4 slices thick wholegrain sourdough toast
- 2 eggs, flippantly overwhelmed
- 1/3 cup milk
- Salt and pepper
- 1 cup mushrooms, sliced
- 75g goat cheese, crumbled
- Additional virgin olive oil, for cooking
Spirulina Pesto
- 1 bunch parsley, washed, roughly chopped
- 100g walnuts
- 1-2 garlic cloves, crushed
- ½ cup recent parmesan cheese, finely grated
- 1 lemon, juiced
- 1 tsp lemon zest
- 1 tsp Bioglan Spirulina Powder
- ¼ – ½ cup additional virgin olive oil
- Pinch of salt, to style, optionally available
Methodology
Step 1.
To make the pesto, mix all elements in a meals processor and mix till easy, 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 cook dinner for 2-3 minutes on all sides, till golden. Switch to a preheated oven to maintain heat (optionally available).
Step 3.
Add extra oil to the pan, add mushrooms and sauté for 4-5 minutes till mushy, take off the warmth.
Step 4.
To serve, place 2 slices of toast on every plate, high with mushrooms, drizzle with pesto and crumble the goat cheese over every plate.
Serves 2
