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Haloumi French toast with chorizo and mushrooms

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings


  • 30g flaked almonds
  • 1 loaf Turkish bread
  • 250g haloumi
  • 1 lemon
  • 2 flat mushrooms
  • 350g Swiss brown mushrooms
  • 4 fresh chorizo sausages
  • 4 eggs
  • 60ml (1/4 cup) milk
  • 70g butter
  • 1/2 bunch mint


  • 1
    Preheat oven to 200C fan-forced. Line an oven tray with baking paper and place almonds at one end. Trim bread to a 30cm length. Cut in half horizontally without cutting all the way through, then halve width-wise. Coarsely grate haloumi into a bowl, zest over lemon, then stir to combine. Reserve lemon. Divide cheese mixture between bread halves.
  • 2
    Remove stalks from flat mushrooms and discard, then thickly slice with Swiss brown mushrooms. Cut chorizo into 1cm-thick slices.
  • 3
    Whisk eggs and milk in a flat dish slightly larger than a bread half. Heat a large, non-stick frying pan over medium heat. Meanwhile, add 1 bread half to egg mixture and carefully turn over 4 times or until well soaked. Transfer to a plate. Repeat with remaining bread.
  • 4
    Add 50g butter to hot pan, quickly add bread, then cook for 2 minutes each side or until golden. Transfer French toast to other end of oven tray, reserving pan (don’t clean). Cook for 6 minutes or until almonds are golden. Remove almonds and set aside. Return French toast to oven and cook for a further 4 minutes or until haloumi is melted.
  • 5
    Place reserved pan over medium heat. Add chorizo and cook, turning, for 4 minutes or until cooked through. Add mushrooms and remaining 20g butter, and cook, tossing occasionally, for 6 minutes or until mushrooms are lightly browned. Season with freshly ground black pepper.
  • 6
    Cut reserved lemon into cheeks. Using a serrated knife, cut each French toast into 4 slices and top with mushroom mixture. Tear over mint leaves, scatter over almonds and serve with lemon cheeks.

Source: taste.com.au


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