- 4 large eggs
- 4 tablespoons low–fat milk
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely snipped fresh chives
- 2 teaspoons chopped fresh thyme, or a pinch of dried thymepinch of paprika (optional)
- salt and pepper
- 4 large portobello mushrooms or large flat mushrooms, about 250 g in total
- 3 tablespoons sunflower oil
- 4 slices lean bacon, rind removed, trimmed of fat
- 5 thick slices white bread
- Combine the eggs, milk, most of the parsley, the chives, thyme and paprika, if using, in a shallow dish.
- Season to taste.
- Set aside.
- Preheat the grill to moderately high.
- Remove the stalks from the mushrooms.
- Using 1 tablespoon of the oil, lightly brush the gill sides of the mushroom caps.
- Place them, gill side up, on the rack of the grill pan.
- Add the bacon slices to the rack.
- Grill the mushrooms for 6–7 minutes and the bacon for about 10 minutes, turning the bacon over halfway through.
- When the mushrooms and bacon are cooked, remove from the grill rack and keep warm.
- Meanwhile, cut each slice of bread into 4 triangles.
- Heat a large, non–stick frying pan over a moderate heat and add 1 tablespoon of the remaining oil.
- Dip about one–third of the bread triangles into the egg mixture to moisten on both sides, then put into the hot pan.
- Cook for 1–2 minutes, or until golden brown on both sides.
- Remove from the pan and keep warm while you cook the rest of the bread in the same way, adding the remaining 1 tablespoon oil as needed.
- To serve, arrange 5 triangles of French toast on each plate.
- Cut the mushrooms into thick slices and add to the plates, together with the bacon.
- Sprinkle with the remaining parsley.
Preparation: 15 minutes
Cooking: about 10 minutes