Description
A delicious and hearty meal featuring savory sautéed mushrooms, creamy avocado, and perfectly cooked sunny-side-up eggs on toasted bread.
Ingredients
Scale
- 1 slice whole grain or sourdough toast
- 1 cup sliced mushrooms (cremini, button, or shiitake)
- 1 tsp olive oil
- 1 garlic clove, minced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp chili flakes (optional)
- Fresh parsley for garnish
- 2 large eggs
- 1 tsp butter or oil
- Salt and pepper to taste
- 1/2 ripe avocado, sliced
- Pinch of chili flakes
- Pinch of salt
Instructions
- Heat olive oil in a pan over medium heat. Add the sliced mushrooms and cook until browned, about 5–6 minutes. Add minced garlic, salt, black pepper, and chili flakes; cook for 1 more minute.
- In a small pan, heat butter or oil over medium heat. Crack in the eggs and fry until whites are set but yolks are still runny.
- Toast the bread until golden and crispy. Pile the sautéed mushrooms on top of the toast.
- Add sliced avocado beside the mushrooms and season with salt and a pinch of chili flakes.
- Serve hot, sprinkling fresh herbs on top for added flavor.
Notes
For extra flavor, use a mix of different mushrooms and ensure the eggs are not overcooked for runny yolks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg
Keywords: mushroom toast, avocado, eggs, breakfast, brunch, healthy meal