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Haloumi French toast with chorizo and mushrooms
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate brunch staples with this simple and tasty supper twist.
Ingredients:
  • 30g flaked almonds
  • 1 loaf Turkish bread
  • 250g haloumi
  • 1 lemon
  • 2 flat mushrooms
  • 350g Swiss brown mushrooms
  • 4 fresh chorizo sausages
  • 60ml (1/4 cup) milk
  • 70g butter
  • 1/2 bunch mint
Instructions:
  • Preheat your fan-forced oven to 200C. Line an oven tray with baking paper and arrange almonds on one end. Trim a loaf of bread to 30cm in length, then cut it in half horizontally without fully separating the halves, and then cut each half width-wise. In a bowl, coarsely grate haloumi cheese, zest a lemon over it, and mix well. Set aside the lemon. Spread the cheese mixture evenly between the bread halves.
  • Separate mushroom stalks and discard. Slice flat mushrooms and Swiss brown mushrooms thickly. Cut chorizo into 1cm-thick slices.
  • Whisk eggs and milk in a spacious dish. Heat a large non-stick frying pan over medium heat. Dip 1 bread half in the egg mixture, ensuring it's well soaked, and transfer to a plate. Repeat with the rest of the bread slices.
  • Melt 50g butter in hot pan, add bread swiftly, and cook each side for 2 minutes until golden. Place French toast on one end of oven tray, leaving pan dirty. Roast for 6 minutes until almonds are golden. Take out almonds and keep aside. Put French toast back in oven and cook for 4 minutes until haloumi is melted.
  • Heat a pan over medium heat. Cook chorizo for 4 minutes, then add mushrooms and remaining butter. Toss occasionally for 6 minutes until mushrooms are lightly browned. Season with freshly ground black pepper.
  • Cut the lemon into wedges. Slice each French toast into 4 pieces, then add the mushroom mixture on top. Tear fresh mint leaves over the French toast, sprinkle with almonds, and serve with the lemon wedges on the side.

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