Trim and cut <quantity>500<unit>g</unit></quantity> of chanterelle mushrooms into bite-sized pieces

Cut off the greens of <quantity>1</quantity> large spring onion and reserve. Trim, peel, and finely dice the bulb

Finely slice the greens of the spring onion

Break <quantity>2</quantity> eggs in a large bowl

Add <quantity>½<unit>cup</unit></quantity> of milk

Add salt to taste and whisk until fully combined

Slice <quantity>1</quantity> brioche loaf into <quantity>4</quantity> <quantity>1½<unit>cm</unit></quantity> thick slices

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a medium skillet over medium heat

Add the chanterelle mushrooms and sauté them until most of the moisture has evaporated and they are golden brown

Add both parts of the spring onion

Add <quantity>1<unit>tbsp</unit></quantity> of butter and sauté until it is fully melted. Shake the pan often

Season with salt to taste and turn off the heat. The Sautéed Chanterelles are ready

Soak the brioche slices in the egg and milk mixture

Melt <quantity>3<unit>tbsp</unit></quantity> of butter in a hot skillet over medium heat

Toast the slices in the melted butter until deep brown on both sides

Plate each slice and cover with sautéed chanterelles to taste

Garnish with picked parsley and grate parmesan cheese to taste. The Chanterelle French Toast is ready

Enjoy indulging in this anytime!