Quark & French Toast


  • 8 large flat mushrooms
  • 40 g butter, melted
  • 2 tbsp olive oil
  • 250g cherry tomatoes on the vine if possible, gently tossed in olive oil
  • 5 eggs
  • 1/4 cup grated Romano cheese
  • 50g butter
  • 1 loaf of Ciabatta bread sliced on the diagonal, you will need 8 slices
  • 150g quark at room temp
  • Freshly ground black pepper and salt
  • Preparation time 40 Minutes
  • Cooking time 30 Minutes.
  • Serves 4.


Place mushrooms on baking tray drizzle with melted butter. Bake at 160°C for 10 minutes. Add the tomatoes to the tray and bake for a further 10 minutes. Keep warm. Beat eggs, add Romano. Place 50g of butter with oil in frypan and melt butter on medium heat, dip one slice of bread at a time into the egg and Romano mix and fry in batches until golden on each side. Keep warm. Spread with quark and serve with mushrooms and tomato. Season with salt and pepper.


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