French toast with mushrooms

Bundaskenyer piritott gombaval

French toast with mushrooms


  • 250 g baby button mushrooms
  • 1 tablespoon of green pesto
  • 2 eggs
  • 1 tablespoon of milk
  • 4 slices of bread
  • sheep’s curd
  • green salad
  • bell pepper
  • finely chopped parsley
  • oil, salt and pepper

Wash the mushrooms, season with salt and pepper, sauté in a little oil, then stir in the green pesto.

Dip the slices of bread into a mixture of beaten egg and milk and fry quickly in hot oil. Drain to remove the excess oil, arrange on a plate, crumble the sheep’s cheese over the top, then sprinkle with the fried mushrooms.

Serve with a fresh salad for a special weekend brunch.