SAVOURY FRENCH TOAST WITH TARTINADE & MUSHROOMS
Olive oil
200g brown button mushrooms, sliced
Salt and ground black pepper
4 free-range eggs
¾ cup milk
2 tablespoons shredded fresh basil, plus extra leaves to garnish
2 teaspoons thyme leaves, plus extra to garnish
1 sourdough French stick, thickly slicedon an angle
Clevedon Buffalo Co. Truffled Porcini & Pepper Tartinade
Heat 3 tablespoons oil in a frying pan set over medium-high heat. Add the mushrooms, season with salt and pepper and stir-fryfor 4-5minutes, until browned. Set aside and keep warm.
Place eggs and milk into a bowl;add herbs, season with salt and pepper and lightly whisk to combine. Working in batches, dip a few slices of bread intothe egg mixture to soak for a minute. Heat a little oil in the samefrying panset over medium heat. Pan-fry the eggy bread for 2-3 minutes on each side or until golden brown. Repeat with remaining bread, adding more oil to the pan, as needed.
Spread some Tartinade generously over each sliceof French toast, then top with somemushrooms. Garnish with herbsand serve immediately.