- Philip Munda
French Toasted Mushroom & Leek Toastie
We recently had a weekend getaway to a cute house in the Magaliesberg and used the opportunity to experiment with our cooking. My brother-in-law recently got me tart tins for my birthday and I had really wanted to practice making some tarts and a mushroom, leek and gruyere quiche for breakfast. Unfortunately, their oven wasn't working so my plans had to change, that led to this delicious breakfast toastie which was so delicious, even more so since Ash managed to find a brioche loaf for us to make it with!
Time: 30 Minutes
4 Slices of bread (Staler bread is best for toasties)
3 Tbsp Butter
20mls Olive Oil
3 Garlic Cloves
12 Slices Gruyere Cheese
1/3 Cup Milk
Salt & Pepper
Start by chopping the mushrooms and the leeks into thin slices. Heat a small amount of olive oil in a large pan/skillet on low-medium heat. Add the crushed garlic and fry for 1 minute making sure the garlic doesn't burn.
Add a table spoon of the butter to the pan and then fry the mushroom and leeks for 10 minutes on medium until the mushrooms are browning and the leeks soften. Season well with salt & pepper.
In a bowl thats wide enough for a piece of your bread to soak at the bottom, whisk together the egg and milk and season with salt and pepper.
Lightly butter both sides of all pieces of bread then layer the fillings as follows: 3 slices of gruyere, mushroom and leek mixture and topped with another 3 slices Gruyere.
Press the sandwiches closed tight and then soak the entire sandwich in the egg mixture, leaving it for about 20 seconds on each side. Heat butter on medium in a pan/skillet then add the sandwich to the pan and toast until golden brown on each side (±5 minutes)