Inspired by the classic brunch ingredients of bread, eggs, sausages and mushrooms, this recipe turns them into a quick and easy supper.
- Preheat oven to 200C fan-forced. Line an oven tray with baking paper and place almonds at one end. Trim bread to a 30cm length. Cut in half horizontally without cutting all the way through, then halve width-wise. Coarsely grate haloumi into a bowl, zest over lemon, then stir to combine. Reserve lemon. Divide cheese mixture between bread halves.
- Remove stalks from flat mushrooms and discard, then thickly slice with Swiss brown mushrooms. Cut chorizo into 1cm-thick slices.
- Whisk eggs and milk in a flat dish slightly larger than a bread half. Heat a large, non-stick frying pan over medium heat. Meanwhile, add 1 bread half to egg mixture and carefully turn over 4 times or until well soaked. Transfer to a plate. Repeat with remaining bread.
- Add 50g butter to hot pan, quickly add bread, then cook for 2 minutes each side or until golden. Transfer French toast to other end of oven tray, reserving pan (don't clean). Cook for 6 minutes or until almonds are golden. Remove almonds and set aside. Return French toast to oven and cook for a further 4 minutes or until haloumi is melted.
- Place reserved pan over medium heat. Add chorizo and cook, turning, for 4 minutes or until cooked through. Add mushrooms and remaining 20g butter, and cook, tossing occasionally, for 6 minutes or until mushrooms are lightly browned. Season with freshly ground black pepper.
- Cut reserved lemon into cheeks. Using a serrated knife, cut each French toast into 4 slices and top with mushroom mixture. Tear over mint leaves, scatter over almonds and serve with lemon cheeks.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set