This dish has everything you need for a healthy meal, protein, complex carbohydrates, fibre and healthy fats, to keep you full all morning long. Mushrooms are a really great source of Vitamin D (butter helps to promote the absorption), antioxidants, B vitamins and minerals like selenium, copper and phosphorus, while being low in sodium.
Prefer something sweet? Then try my Almond Milk French Toast topped with berries and a little maple syrup.
Ingredients Notes & Substitutions
Here’s everything you will need to make this savory French toast, including any possible substitutions and ingredients notes. The full recipe with ingredient quantities can be found in the recipe card at the bottom of this post.
- large eggs – eggs are a good source of protein and healthy fats.
- milk of choice – I’ve used soy milk in this recipe but you can use your preferred milk.
- sea salt flakes and cracked black pepper to taste
- bread slices – I make this with gluten-free bread to keep it gluten free but you can choose your favourite bread. If you’re using sourdough bread then you might need to soak the bread slices in the batter for a bit longer as they can take a bit more time to absorb the egg mixture.
- Swiss brown mushrooms – brown mushrooms can be swapped for button mushrooms.
- butter – I use salted butter but if you are needing to reduce salt content then use unsalted. I recommend choosing a grass fed butter as it has some healthy fats like omega 3, compared to grain fed.
- white miso paste – white miso paste is milder in flavour than red miso paste. If using red miso paste then you might want to reduce the amount to around two teaspoons.
- fresh chives – the chives can be swapped for another fresh herb like parsley.
Variations
If you’re not a fan of mushrooms then you can leave them off and just cook the savoury French toast. Here are some other toppings and additions that you can make.
- Parmesan – add about 1/4 cup finely grated parmesan cheese to the egg mixture and stir through.
- Smashed avo – top with avocado mashed with lemon juice and sprinkle with dukkah.
- Garlic – add 1-2 minced garlic cloves or 1/2 teaspoon garlic powder to the egg mixture and mix through.
How to Make Savoury French Toast
This really is such a simple recipe to make. Follow these instructions to make this delicious breakfast perfect every time.
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Start by making the egg mixture. Add the eggs, milk, sea salt flakes and cracked black pepper to a medium bowl (a shallow bowl works well here but if you have a large bowl that’s fine too, so long as you can fit a slice of bread comfortably into the bowl) and whisk to combine. Set aside for now.
Next, to make the mushrooms, add a drizzle of extra virgin olive oil to a large saucepan on a medium heat. Add the mushrooms to the pan and sauté until they begin to soften. Move the mushrooms to one side and add the butter and miso paste, stirring to dissolve the miso paste in the butter as it melts. Stir the butter and miso back through the mushrooms and simmer until the mushrooms are cooked to your liking. Turn off the heat and place the lid on to retain the warmth.
To make the French toast, bring a large frying pan or skillet to a medium heat. Add a drizzle of olive oil and as the pan is heating up, add a slice of bread into the egg mixture. Push the bread down so that it is submerged, giving it a bit of time to absorb the egg. Pick the piece of soaked bread up and place into the pan. Cook for about 2-3 minutes on each side or until each side is golden brown. Transfer the piece of French toast to a plate lined with a clean tea towel and cover to keep it warm.
Repeat this step with the remaining slices of bread. If you’re increasing the recipe to serve a crowd then you can pop the oven on at about 75°C/170°F (conventional) and place the cooked French toast onto a tray covered with foil to keep it warm.
To serve, place two slices of bread onto a plate and top with some miso butter mushrooms. Top with finely chopped chives and more cracked black pepper to taste.
Storage
Store leftover French toast and mushrooms in seperate airtight containers in the fridge for up to 2-3 days. Reheat before eating.
Savoury French Toast with Miso Butter Mushrooms
Equipment
- Medium bowl shallow preferred
- Whisk
- Chopping Board
- Sharp knife
- Egg Flip
- Frying pan
Ingredients
- 3 large eggs
- 1/3 cup soy milk, or milk of choice
- sea salt flakes and cracked black pepper , to taste
- 4 slices bread, gluten free or your choice of bread
Miso butter mushrooms
- drizzle extra virgin olive oil
- 250 grams Swiss brown mushrooms
- 25 grams salted butter
- 1 tablespoon white miso paste
To serve
- small bunch chives, finely chopped
Instructions
- Add the eggs, milk, salt and pepper to a medium, shallow bowl. Whisk to combine.
- Bring a medium saucepan to a medium heat. Add a drizzle of olive oil and then the sliced mushrooms. Push the mushrooms over to one side of the pan. Add the butter and miso paste to the base of the pan and stir to dissolve the miso paste in the butter. Stir the melted butter and miso paste through the mushrooms. Add 30mL of water and stir through the mushrooms, butter and miso to create a gravy. Simmer until the mushrooms are soft and tender. Turn off the heat and place the lid on to keep warm.
- Place a frying pan on a medium heat and add a drizzle of extra virgin olive oil. Place a slice of bread into the egg mixture and push down to submerge. Once soaked, transfer the eggy bread to the frying pan. Fry up to two slices of toast at a time, if your pan is large enough. Fry the French toast on each side until golden brown. Transfer to a plate lined with a clean tea towel and cover to keep warm. Repeat this step with the remaining 3 slices of bread.
- To serve, place two warm slices of French toast onto a plate and top with spoonfuls of the miso butter mushrooms, chopped chives and cracked black pepper to taste.
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