The happiness of every day depends on a leisurely breakfast! These french-toast batons with wild mushroom and sage butter is the perfect leisurely breakfast to start your day with!
French-toast batons with wild mushroom and sage butter
- 25g butter
- 150g wild mushrooms, some cut into quarters
- 100g butter
- 10 fresh sage leaves
- salt and freshly ground black pepper, to taste
- 2 large eggs
- 50ml milk
- pinch salt
- 2 thick slices sourdough bread, cut into batons
- 125g crème fraîche, to serve
Heat the 25g butter in a medium-sized frying pan over high heat, and fry the mushrooms until golden. Add the 100g butter, reduce the heat and simmer until the butter turns golden brown in colour. Remove from heat, add the sage leaves and season to taste. Transfer the mushrooms to a serving bowl, leaving a little of the butter in the pan for frying the French toast.
Whisk together the eggs, milk and a pinch of salt. Dip the bread batons into the egg mixture and fry in the mushroom pan over medium heat until golden brown and crisp, 1 minute on each side. Remove from pan and serve hot with the wild mushroom and sage butter and a side of crème fraîche.