Heat a large skillet on medium heat with a mild flavored oil (or butter or margarine).
In a bowl or a casserole, use a fork to whisk together the eggs, milk, parsley, thyme, garlic powder, salt, and freshly ground pepper.
Once the oil is shimmering, start to soak the bread in the egg batter.
Start to dip the bread in batches. Let each soak for 10-30 seconds (depends on how thick the slices are and how dry the bread is).
As soon as the oil is shimmering and heated, start to transfer the bread to the skillet. Lower the heat to medium-low. Be sure not to crowd the slices of bread. Do not flip until the first side gets nice and golden brown.
Cook on each side until it becomes golden brown and crispy (2-3 minutes per side). Transfer the French toasts to a serving platter or dish.
Serve the French toast topped with arugula (or spinach), avocado slices, and fried eggs (optional).