French · Brunch
Savory Brioche French Toast with Mushrooms
Pain Perdu Salé
The savoury French toast of the bistro breakfast, brioche soaked in a herb custard and pan-fried golden with sautéed wild mushrooms and a poached egg.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
34gFat
28gCarbs
3gSugar
2gFiber
680mgSodium
185mgChol
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Instructions
1
Prep
Whisk 4 eggs with milk, cream, Gruyère, Dijon, thyme, nutmeg, 0.5 tsp salt and white pepper in a shallow dish. Submerge brioche slices 1 minute each side until thoroughly soaked but still holding shape. Slice mushrooms, finely chop shallot and garlic, chop tarragon and parsley. Whisk olive oil, lemon juice and pinch salt for salad.
2
Sear
Heat 25g butter in a large heavy pan over medium heat until foaming. Lay brioche in (work in batches if needed to avoid crowding) and cook 3 minutes per side until deep golden and crisp. Transfer to a warm plate.
3
Saute
Melt remaining 25g butter over medium-high heat, add mushrooms with a pinch of salt. Cook 5–6 minutes stirring occasionally until deep golden and liquid evaporates. Add shallot and garlic, sauté 2 minutes. Off heat stir in tarragon, half the parsley, lemon juice, remaining salt and black pepper.
4
Poach
Bring a small pan of water to a bare simmer with vinegar. Crack 2 eggs into cups and gently slide in one at a time, poach 3 minutes each until white is set and yolk remains runny. Lift with a slotted spoon. Repeat with remaining 2 eggs.
5
Plate
Arrange pain perdu on warm plates, pile mushrooms over, set poached egg on top. Scatter remaining parsley and chives. Toss baby leaves with dressed oil and lemon, serve alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 thick slices brioche bread
- 6 large eggs
- 160ml (2/3 cup) whole milk
- 4 tbsp heavy cream
- 60g (2.1 oz) Gruyère cheese
- 1 tsp Dijon mustard
- 2 tsp fresh thyme leaves
- 2 tsp fresh chives
- 0.5 tsp nutmeg
- 50g (1.8 oz) unsalted butter
- 300g (10.6 oz) chestnut or mixed wild mushrooms
- 1 medium shallot
- 2 garlic cloves
- 1 tsp fresh tarragon
- 2 tbsp flat-leaf parsley
- 1 tsp lemon juice
- 1 tsp sea salt
- 0.25 tsp white pepper
- 0.5 tsp black pepper
- 2 tsp white wine vinegar
- 80g (2.8 oz) baby leaves or watercress
- 1 tsp extra virgin olive oil