Eggy Bread with Creamy Mushrooms & Crispy Shallots

A delicious alternative to conventional eggy bread with the crispy shallots adding great texture to the dish.

Serves: 2

Preparation time: 8 minutes

Cooking time:10 minutes

You’ll need

For the crispy shallots:
2 echalion shallots

4 tbsp rapeseed oil

For the eggy bread:

2 free-range eggs

3 tbsp milk

Sea salt and cracked black pepper

4 slices thick cut bread, we used white bloomer

Rapeseed oil for frying

240g mixed mushrooms, sliced

1 tsp mixed herbs

1 tsp wholegrain mustard

1 large tbsp cream cheese

Sea salt and cracked black pepper

What to do

Start by making the crispy shallots. Peel and thinly slice the shallots before separating the slices into thin rings. Heat the oil in a pan until hot - test by place a small bit of bread into the oil, it is ready when it sizzles as soon as hitting the oil.

Carefully sprinkle the shallots into the oil and fry for 2 - 3 minutes until golden. Use a spatula to move the shallot pieces in the oil to ensure they crisp evenly. Use a slotted spoon to remove from the oil and drain the shallots on piece of kitchen paper. Set aside until ready to serve - they will crisp up further once cooled.

In a shallow dish, whisk together the eggs and 2 tablespoons of milk and season with a little salt and pepper. Place the bread slices in the egg mixture, turning over to ensure both sides are covered in the egg. Allow to sit for 2 - 3 minutes until the bread has totally absorbed the egg mixture.

Heat a dash of oil in a non-stick frying pan and carefully lay the soaked bread into the pan. Fry for 3 - 4 minutes until golden and crispy before flipping and repeating on the other side. Place the cooked bread on a lined baking tray and place in a warm oven whilst you make the mushrooms.

Heat a little more oil in the pan before adding the mushrooms. Fry for 3 - 4 minutes until browned - try not to move the mushrooms to much as this will help them to caramelise. Sprinkle in the mixed herbs and a sprinkling of salt and pepper. Stir through the mustard, cream cheese and remaining milk to create a thick, creamy sauce that coats the mushrooms.

Remove the bread from the oven, place on two plates and spoon over the creamy mushrooms. Finish with the crispy shallots and a final crack of black pepper.

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