I enjoy cooking breakfast on a Saturday weekend or during the school holidays. It’s just nice to not rush in the morning, take your surroundings in and appreciate them. This is especially true during the summer when everything is bright and vibrant.
This weekend I made french toast for the first time and enjoyed it. It just melts in the mouth. Nothing like a buttery fried toast with a runny fried egg on top. This does sound unhealthy at first glance.
Aside the buttery french toast, I also have my fried garlicky mushrooms and some salad leaves and soft avocado. This is a great meal to try at the weekend if you want something to sustain you throughout the day.
Prep: 15 mins
Cooking time: 30 mins
Serves: 2 people
-2 Slices of bread
-1 Pack of Rocket leaves
-1 Pack of Spinach
-4 Chestnut Mushrooms
Wash and prep the salad leaves and the mushrooms.
Fry the mushrooms in butter and parsley until sautéed.
Place the mushrooms on a plate.
Fry the bread on either side in butter until golden brown.
Place the toast on a plate.
Season the salad leaves in garlic salt, parsley and olive oil.
Chop the avocado and mix together.
Fry the egg to your preference.
Place the egg on the toast.
Garnish with the salad.