Garlic Mushroom French Toast with Lemon Spinach

Instructions

1. 1

   Clean and slice the button mushrooms. Finely mince the garlic cloves.

2. 2

   Whisk the eggs, whole milk, dried thyme, half of the grated Parmesan, and half of the salt in a wide, shallow bowl.

3. 3

   Heat half of the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.

4. 4

   Add two-thirds of the minced garlic to the mushrooms and cook for 30–60 seconds, until fragrant. Transfer the garlic mushrooms to a plate and keep warm.

5. 5

   Return the skillet to medium heat. Add the remaining olive oil and the remaining garlic, then cook for about 20 seconds.

6. 6

   Add the baby spinach and cook for 1–2 minutes, tossing until just wilted. Stir in the lemon juice and the remaining salt, then transfer the spinach to a plate and keep warm.

7. 7

   Dip each slice of whole-wheat bread into the egg mixture, coating both sides and allowing the bread to absorb some of the custard without becoming soggy.

8. 8

   Place the coated bread in the nonstick skillet over medium heat, working in batches if necessary. Cook for 2–3 minutes per side, until golden brown and the egg coating is fully set.