Serve warm, accompanied by scrambled eggs with sour cream.
Bacon & Mushroom French Toast Bake
Ingredients
- Bacon & Mushroom Filling
- 2 x 200 g Eskort Diced Bacon
- 60 ml (¼ C) olive oil
- 750 ml (3 C) portobello mushrooms, chopped
- 250 ml (1 C) leeks, chopped
- 15 ml (1 T) fresh sage, chopped
- 15 ml (1 T) Dijon mustard
- 30 ml (2 T) butter
- 15 ml (1 T) flour
- 500 ml (2 C) milk
- salt and pepper to taste
- French Toast
- 8 slices bread
- 4 eggs
- 125 ml (½ C) milk
- 250 ml (1 C) mozzarella
- Assemble
- Add half the bacon and mushroom filling to an oven dish and cover with a layer of bread.
- Add the rest of the filling followed by the slices of eggy bread.
- Top with a final layer of bread and mozzarella.
- Bake for 20 minutes until the top is golden brown.
Method
- Bacon & Mushroom Filling
- Preheat the oven to 180°C.
- In a large saucepan over high heat, fry bacon in olive oil until crispy.
- Add mushrooms, leeks, and sage and fry until the mushrooms are golden.
- Add mustard and butter and allow the butter to melt.
- Add the flour and stir well.
- While stirring, slowly pour in the milk and cook until the sauce thickens.
- Season to taste.
- French Toast
- In a bowl, whisk together eggs and milk.
- Dip the bread into the egg mixture.
Serve
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