A delicious combo of flavors and textures—fresh, creamy, and full of nutrients!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 slices of hearty bread (like sourdough or multigrain)
½ ripe avocado, mashed or sliced
3-4 cherry tomatoes, halved
2 tbsp crumbled feta cheese
1 cup sliced mushrooms
2 eggs
1 tbsp olive oil
Salt & pepper, to taste
Fresh parsley, chopped
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Sauté the Mushrooms:
In a skillet over medium heat, warm olive oil and add sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden brown and tender. Season with salt and pepper.
2️⃣ Scramble the Eggs:
In another skillet, scramble eggs with a pinch of salt and pepper until fluffy and just set.
3️⃣ Toast the Bread:
While the eggs and mushrooms are cooking, toast bread slices to your preferred level of crispiness.
4️⃣ Assemble the Toasts:
Avocado Toast: Top one slice with mashed avocado, cherry tomato halves, and crumbled feta.
Mushroom & Egg Toast: Top the other slice with sautéed mushrooms and scrambled eggs.
5️⃣ Finish & Serve:
Sprinkle with fresh parsley for color and extra flavor. Enjoy this protein-packed, veggie-loaded brunch plate!
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: ~450 per serving