earthboundfarmearthboundfarmFor the French Toast:
4 slices of bread (thick-cut, preferably sourdough or brioche)
2 large eggs
1/2 cup milk (or plant-based alternative)
Salt and pepper, to taste
2 tbsp unsalted butter
Toppings:
4 oz Earthbound Farm Organic Wild Red Arugula
2 tbsp olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup shaved parmesan cheese
Salt and pepper, to taste
8 oz mushrooms (cremini or button), sliced
2 tbsp unsalted butter (or olive oil for sautéing)
4 large eggs, poached
Whisk the eggs, milk, salt, and pepper in a shallow dish until well combined.
Heat a large skillet over medium heat and melt the butter. Dip each slice of bread into the egg mixture, coating both sides, then place in the skillet. Cook for 2-3 minutes per side, or until golden brown. Transfer to a plate and keep warm.
In a small bowl, toss the wild red arugula with olive oil, lemon zest, lemon juice, parmesan, salt, and pepper until evenly coated.
In the same skillet, melt butter over medium heat and add the sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until softened and golden brown. Season with salt and pepper to taste.
Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking each egg into the water. Cook for 3-4 minutes, then remove with a slotted spoon.
To assemble, place a slice of French toast on a plate, top with a generous handful of dressed arugula, a spoonful of sautéed mushrooms, and a poached egg. Sprinkle with additional parmesan and serve immediately.
