Hearty French toast with mushrooms and tomatoes

Ingredients for 2 servings:

• 6 slice(s) toast bread, (wholemeal)
• 2 eggs
• 1 shot of milk
• 1 onion(s)
• 1 clove(s) garlic
• 2 tomatoes
• 150 g mushrooms
• 100 g cheese, grated
• 2 tbsp clarified butter, or cooking fat
• salt and pepper
• n. e.g. herbs, e.g. E.g. parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C (fan/convection oven). Toast the bread and let it cool. Roughly chop the onion, finely chop the garlic, slice the tomato, and thinly slice the mushrooms. Sauté the onion in a pan with 1 tablespoon of clarified butter until translucent, add the garlic and mushrooms, and fry until crispy. Then season with salt, pepper, and herbs to taste. Continue to cook over low heat, adding the tomatoes later, just before the French toast is done. Heat them only briefly, because if the tomatoes are cooked for too long or the temperature is too high, the skin will fall off, leaving chunks in the vegetables. This won’t make any difference in taste, but it won’t look particularly good. Crack the eggs into a soup bowl and whisk them with a splash of milk, salt, and pepper. Heat a second pan with 1 tablespoon of clarified butter. Briefly dip the slices of toast into the egg mixture on both sides, then fry in the hot oil until they are nicely browned on both sides. Make sure the pan is really hot, otherwise the bread will absorb all the fat in the pan and become soggy. Arrange the browned slices of toast on a plate. Spoon a few spoonfuls of the onion, mushroom, and tomato mixture over them, sprinkle with grated cheese, and bake in the oven for about 10 minutes.