Ingredients

Ingredients:

• 2 thick slices of rustic sourdough or multigrain bread
• 2 large eggs
• 1 tablespoon butter (for scrambling eggs)
• 1 tablespoon olive oil (for sautéing mushrooms)
• 1/2 cup cremini or button mushrooms, sliced
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons crumbled feta cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: garlic powder, chili flakes, or lemon juice for added flavor

Instructions

Step-by-Step:

Step 1: Prepare the Base

Toast the bread slices until golden and crisp, either in a toaster or on a skillet with a light brush of olive oil for extra crunch and flavor.
Set aside on a plate, ready to be topped. A warm slice of toast makes all the difference—it helps slightly melt and soften the toppings.

Step 2: Sauté the Mushrooms

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the sliced mushrooms in a single layer.
Let them brown undisturbed for 2–3 minutes, then stir occasionally until they’re tender and caramelized (about 5–6 minutes total). Season with a pinch of salt and black pepper.

Step 3: Scramble the Eggs

Crack the eggs into a bowl and whisk them with a pinch of salt. For fluffier eggs, add a teaspoon of milk or cream.
Melt butter in a non-stick pan over medium-low heat. Pour in the eggs and gently stir with a spatula, pushing from the edges toward the center. Cook slowly until just set and creamy—do not overcook.

Notes

COOKING Note:

• For the best scrambled eggs, cook low and slow—rushing leads to rubbery results.
• Use ripe avocado for optimal creaminess. A slightly firm avocado won’t mash or slice as smoothly.
• Mushrooms should be browned, not steamed—cook in batches if your pan is small.

Prep Time: 10
Cook Time: 10

Nutrition

Calories: 400
Sodium: 350mg
Protein: 18g