You will need
4 slices of brown bread
2 large eggs
3 T (45 ml) fresh cream or full cream milk
½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
250 g streaky bacon
200 g – 250 g portabellini mushrooms, thickly sliced
1 T (15 ml) olive oil
1 T (15 ml) butter
1 x 25 g Ina Paarman’s Liquid Beef Stock
Ina Paarman’s Sun-dried Tomato Pesto
fresh basil leaves
8 baby roma tomatoes, halved and flash fried
Cut rounds (± 9 ½ cm) out of the bread.
Whisk the eggs, cream and Garlic Pepper Seasoning together and pour over the bread rounds. Turn once or twice to allow maximum absorption. Allow to stand.
Bacon and mushrooms
Adjust the oven rack to the middle position. Preheat oven to 200°C. Lay the bacon strips on baking paper, to fit an oven tray. Don’t overlap the bacon.
Lay a second sheet of baking paper (cut to size) over the bacon and roll with a rolling pin over the top sheet to stretch the bacon lengthways. Bake between sheets of paper for 10 – 12 minutes until bacon is crispy. At the same time bake the french bread in ± 10 cm individual buttered ovenproof dishes.
Stir-fry the mushrooms in the oil/butter mix briefly, add undiluted Beef Stock. Remove from the heat and season to taste.
Spread the baked french toast with Sun-dried Tomato Pesto. Top with stir-fried mushrooms, bacon, flash fried tomatoes and finish off with a sprig of basil.