Herbed French Toast With Grilled Mushrooms And Tomatoes



  • 2 eggs
  • 1 cup HeartActive milk
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh chives
  • freshly ground black pepper
  • olive oil spray
  • 80g baby spinach leaves
  • 4 slices multigrain bread
  • 1/4 cup finely grated Cracker Barrel vintage light cheddar
  • 100g cherry truss tomatoes
  • 2 large (150g) field mushrooms


  1. Whisk eggs, HeartActive, herbs and pepper in a large bowl.
  2. Lightly spray a frypan with olive oil, saute spinach over
    medium heat for 1 minute, until wilted. Keep warm.
  3. Soak each slice of bread in the egg mixture for about 20
    seconds, panfry until golden on one side, flip, sprinkle lightly
    with cheese and cook until golden. Keep warm.
  4. Place mushrooms and tomatoes on a foil lined tray. Spray
    lightly with olive oil and grill for 5 minutes until golden and
    tomato skins have split and mushrooms are tender.
  5. To serve, arrange two slices of French Toast on each plate and
    top with tomatoes, mushrooms and spinach, sprinkle with
    freshly ground black pepper.

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