Ingredients

Method

• 3 free-range eggs
• 1 cup milk
• 1 farmhouse loaf
• 2 T butter
• 150 g portobellini mushrooms
• 1 T olive oil
• 2 T balsamic vinegar
• Grana Padano, grated, for serving

Method

Ingredients

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.

Discover more French toast recipes here.