Savory French Toast with Spinach and Mushrooms

Ingredients

• 4 slices of thick whole-grain or sourdough bread
• 3 large eggs
• 1/2 cup whole milk or plant-based alternative
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme, finely chopped
• Optional: A pinch of nutmeg for warmth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup button mushrooms, sliced
• 2 cups fresh spinach leaves
• 1/4 cup heavy cream or coconut milk
• Salt and black pepper to taste
• Optional: 1 tablespoon lemon juice for brightness
• Grated parmesan cheese
• Chopped fresh parsley
• Red chili flakes
• Freshly cracked black pepper

Instructions

1. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, Dijon mustard, and thyme until well combined.
2. Soak the Bread: Dip each slice of bread into the egg mixture, allowing it to soak for about 30 seconds on each side.
3. Cook the French Toast: Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Place the soaked bread slices onto the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and keep warm.
4. Prepare the Spinach and Mushroom Topping: In the same skillet, add olive oil and sauté the garlic and onion until fragrant and translucent, about 3 minutes. Add the mushrooms and cook until they release their moisture and begin to brown.
5. Add Spinach and Cream: Stir in the fresh spinach leaves and cook until wilted. Pour in the heavy cream, stirring to combine. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes until the sauce thickens slightly.
6. Assemble and Serve: Place the cooked French toast slices on a serving platter. Generously spoon the creamy spinach and mushroom mixture over the top. Garnish with parmesan cheese, parsley, or red chili flakes if desired. Serve immediately.