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https://www.philly.com.au/recipe/french-toast-with-plums-and-philly/
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French Toast with Plums and PHILLY
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French Toast with Plums and PHILLY
15 Mins
Prep time
25 Mins
Cooking time
Serves
4
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What you need
8 medium mushroom caps
40g butter, melted
1 tablespoon thyme leaves
500g baby tomatoes on the vine
Olive oil spray
½ teaspoon salt
¼ teaspoon sugar
4 eggs
125ml PHILADELPHIA Original Cream For Cooking
¼ cup finely grated Parmesan cheese
50g butter, extra
1 tablespoon oil
12 slices French bread stick
How to make it
PLACE the mushrooms on a paper lined baking tray, drizzle with butter and sprinkle with thyme.
BAKE in a moderate oven 180°C for 5 minutes. Add the tomatoes to the tray, spray with oil and sprinkle with salt and sugar. Bake a further 10 minutes. Keep warm.
BEAT together the eggs, PHILLY and Parmesan and pour into a shallow dish.
HEAT half the extra butter and half the oil in a frypan over a moderate heat. Dip half the bread in the egg mixture then lightly fry until golden on each side. Remove, drain and keep warm.
WIPE pan out with paper towel and repeat with remaining bread and PHILLY mixture. Place on serving plates with mushrooms and tomatoes. Serve immediately.
Recipe or Meal Type
Brunch |
Brunch
Cuisines
French |
Vegetarian
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