A delicious alternative to conventional eggy bread with the crispy shallots adding great texture to the dish.

  • 18 mins
  • 2
  • Easy


  • For the crispy shallots:
  • 2 echalion shallots
  • 4 tbsp rapeseed oil
  • For the eggy bread:
  • 2 free-range eggs
  • 3 tbsp milk
  • Sea salt and cracked black pepper
  • 4 slices thick cut bread, we used white bloomer
  • Rapeseed oil for frying
  • 240g mixed mushrooms, sliced
  • 1 tsp mixed herbs
  • 1 tsp wholegrain mustard
  • 1 large tbsp cream cheese
  • Sea salt and cracked black pepp


Start by making the crispy shallots. Peel and thinly slice the shallots before separating the slices into thin rings. Heat the oil in a pan until hot – test by place a small bit of bread into the oil, it is ready when it sizzles as soon as hitting the oil.

Carefully sprinkle the shallots into the oil and fry for 2 – 3 minutes until golden. Use a spatula to move the shallot pieces in the oil to ensure they crisp evenly. Use a slotted spoon to remove from the oil and drain the shallots on piece of kitchen paper. Set aside until ready to serve – they will crisp up further once cooled.

In a shallow dish, whisk together the eggs and 2 tablespoons of milk and season with a little salt and pepper. Place the bread slices in the egg mixture, turning over to ensure both sides are covered in the egg. Allow to sit for 2 – 3 minutes until the bread has totally absorbed the egg mixture.

Heat a dash of oil in a non-stick frying pan and carefully lay the soaked bread into the pan. Fry for 3 – 4 minutes until golden and crispy before flipping and repeating on the other side. Place the cooked bread on a lined baking tray and place in a warm oven whilst you make the mushrooms.

Heat a little more oil in the pan before adding the mushrooms. Fry for 3 – 4 minutes until browned – try not to move the mushrooms to much as this will help them to caramelise. Sprinkle in the mixed herbs and a sprinkling of salt and pepper. Stir through the mustard, cream cheese and remaining milk to create a thick, creamy sauce that coats the mushrooms.

Remove the bread from the oven, place on two plates and spoon over the creamy mushrooms. Finish with the crispy shallots and a final crack of black pepper.


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