Tuck into this savoury twist on a sweet breakfast classic. 


  • 3 eggs

  • 120ml milk of choice

  • 25g finely grated parmesan cheese, plus extra to serve if desired

  • 4 slices thick bread

  • 200-250g mushrooms, sliced (cup or portobello mushrooms work well)

  • Extra virgin olive oil, for frying

  • Salt and pepper

  • Small bunch chives


  • 1.

    Preheat oven to about 50C - you can keep the toast and mushrooms in there to stay warm while you prepare everything.

  • 2.

    Whisk together eggs and milk, seasoning with a little salt and pepper. Pour mixture into a shallow dish so you can dip the bread in easily. Add in most of the parmesan cheese, reserving a little to sprinkle on the toast slices while they’re frying.

  • 3.

    Heat a non-stick pan up to a moderate-to-low heat. Add 2 tsp of olive oil to the pan.

  • 4.

    Dip a slice of bread into the egg mixture, flipping it over so both sides are soaked.

  • 5.

    Pick up the bread and let the excess drip off for a moment. There should be some parmesan stuck to the bread. Pop the bread into the pan and cook for 2-3 minutes on each side, until dark golden brown.

  • 6.

    While the bread is cooking, sprinkle over some of the remaining parmesan so you get a lovely extra bit of crisped-up parmesan on the outside. If the bread browns too quickly, reduce the stove temperature.

  • 7.

    Repeat the cooking process with the remaining slices of bread, and keep the slices in the oven to stay warm while you’re cooking.

  • 8.

    While the bread is cooking, take a second pan and add 2 tsp olive oil. Add the sliced mushrooms and cook until softened. Towards the end of the cooking process, season with salt, pepper and some chopped chives.

  • 9.

    Once everything is ready, serve the French toast with the sliced mushrooms on top, and garnish with extra chives. Add extra parmesan, and a little drizzle of olive oil, if desired.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 782kj
  • Fat Total 61g
  • Saturated Fat 12g
  • Protein 24g
  • Carbohydrate 36g
  • Sugar 9g
  • Sodium 842mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Slightly stale bread works best for French toast - it soaks up the mixture really well. This is the perfect recipe for using up leftover bread!
  • If you don’t like/don’t have chives, simply use a pinch of dried thyme, or your favourite dried herb mix, to season the mushrooms. Adding a little knob of butter to the mushrooms while they are cooking is also delicious.

Exclusive recipe from Monique Cormack in celebration of the Eggscellence Awards

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