I used a little grated Tom, the hard cheese from Bruny Island Cheese Co. for this dish, I’d been thinking it through for a few days. But you could just as easily use a little parmesan. A little cream through the mushrooms turned this into a really special breakfast. Really, I couldn’t decide what I wanted for my Sunday breakfast – cheese on toast, frittata, mushrooms on toast, or eggs on toast. This was my happy compromise with what was in the cupboard. The lovely blooming thyme that’s around at the moment really wanted to be used in my breakfast, and I guess it was the deciding factor.
|2||teaspoons||hard cheese, like parmesan|
|fresh ground black pepper|
Beat the egg and add a pinch of salt. Dunk the bread, coating thoroughly on both sides. Leave the bread in your egg mixture and sprinkle half the grated cheese over the top. Using your fingers, press the cheese into the bread, so it sticks to the egg. Melt a little of the butter in a no stick frying pan. When the pan is hot, place the French toast in the pan, cheese side down and sprinkle the remaining cheese on top, again ensuring it sticks to the egg. Cook gently for about 4 minutes, or until golden. Flip the toast and cook the other side to golden. Remove from the pan and set aside in a warm place while you cook your mushrooms.
Meanwhile, slice your mushrooms so they are approximately equal sized. Melt the remaining butter in the frying pan and cook the mushrooms, adding those that take longest to cook first. Add the pepper and most of the thyme. I always leave oyster mushrooms to last, because I find them very delicate. I add a little more butter just at the end, clearing away the rest of the mushrooms and letting the oyster mushrooms cook at the very end. Add the last of the thyme and the cream. Turn off the heat.
To serve, cut the French toast in half at an angle and arrange on the plate. Tip the mushrooms onto the plate and garnish with thyme flowers. Enjoy.