Serves 4
Preparation Time 20 minutes
Cooking Time 15 minutes

• 8 slices white bread
• butter
• 100g thinly sliced Gruyère cheese
• 4 large eggs
• 125ml milk
• sunflower oil
• fried or grilled tomato pieces, to serve

Mushrooms And Chorizo

• half an onion, thinly sliced
• 1 chorizo sausage, sliced
• 250g brown mushrooms, quartered
• sprig of fresh thyme, plus extra for garnish

1 Mushrooms And Chorizo Heat a little sunflower oil and fry the onion until soft. Add the chorizo and fry until browned. Remove from the pan and set aside.

2 Heat some more oil and fry the mushrooms with a sprig of thyme until tender. Return the chorizo to the pan and simmer the ingredients together for a few minutes. Season with salt and black pepper. Set aside.

3 French Toast Butter the bread. Place a few slices of cheese onto a buttered side of bread and top with the other slice. Press to enclose. Repeat with the remaining bread and cheese.

4 Whisk together the eggs and milk and add salt and pepper to taste. Pour into a shallow flat dish. Dip the sandwiches into the egg mixture and turn over so they soak up all of the egg mixture.

5 Heat a little oil and butter in a frying pan over a medium heat. Fry the sandwiches until golden, turning them carefully. Serve hot with the mushroom mixture and tomato. Garnish with thyme.

Text and image: Ideas magazine