
Chanterelle French Toast
30m
The Chanterelle French Toast is perfect for brunch, but also why not have this for lunch or dinner?
For this recipe, you can replace the chanterelles with any mushrooms that you like or that are in season.
Trim and cut 500 g of chanterelle mushrooms into bite-sized pieces
Cut off the greens of 1 large spring onion and reserve. Trim, peel, and finely dice the bulb
Finely slice the greens of the spring onion
Break 2 eggs in a large bowl
Add ½ cup of milk
Add salt to taste and whisk until fully combined
Slice 1 brioche loaf into 4 1½ cm thick slices
Add 2 tbsp 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 1 tbsp 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 3 tbsp 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!
Yield 4 people
Brioche
1 loafEgg
2Whole Milk
½ cupButter
3 tbspGrated Parmesan Cheese
to garnishPicked Parsley
to garnishSalt
to taste
Sautéed Chanterelles
Chanterelle Mushroom
500 gLarge Spring Onion
1 bulbButter
1 tbspVegetable Oil
2 tbspSalt
to taste
Equipment
Grater