French toast with mushrooms

Ingredients:

250 g baby button mushrooms
1 tablespoon of green pesto
2 eggs
1 tablespoon of milk
4 slices of bread
sheep’s curd
green salad
bell pepper
finely chopped parsley
oil, salt and pepper

Preparation:
Wash the mushrooms, season with salt and pepper, sauté in a little oil, then stir in the green pesto.

Dip the slices of bread into a mixture of beaten egg and milk and fry quickly in hot oil. Drain to remove the excess oil, arrange on a plate, crumble the sheep’s cheese over the top, then sprinkle with the fried mushrooms.

Serve with a fresh salad for a special weekend brunch.