- 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
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.