Mushrooms on French Toast

Clean the mushrooms with a damp cloth or soft brush to remove any dirt, then slice them into 1/4-inch thick pieces.

Heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams, then add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown.

Season the mushrooms with salt to taste, then stir in the minced dill and cook for 1 minute to infuse the flavor.

Beat the egg in a shallow bowl with a pinch of salt until well combined.

Melt the remaining 1 tablespoon of butter in another skillet or on a griddle over medium heat.

Dip bread slices (as many as needed, though not listed in ingredients) into the beaten egg mixture, allowing excess to drip off, then place them in the hot butter.

Cook the egg-soaked bread for 2-3 minutes per side until golden brown and crispy.

Arrange the French toast on serving plates and top each slice generously with the cooked mushroom mixture, then serve immediately while warm.