Instructions
Step 1. Toast the bread slices until golden brown and crisp.
Step 2. In a small bowl, mash the avocado with lemon juice, salt, and black pepper.
Step 3. Spread the mashed avocado over one toasted bread slice and arrange additional avocado slices on top if desired.
Step 4. Drizzle the tomato toast slice with olive oil and arrange the tomato slices over the bread.
Step 5. Season the tomatoes with salt and black pepper.
Step 6. Heat olive oil in a skillet over medium heat.
Step 7. Add the mushrooms and cook for 4–5 minutes until browned.
Step 8. Stir in the garlic and cook for 30 seconds.
Step 9. Add the spinach or kale and cook until wilted, about 1–2 minutes.
Step 10. Season the vegetables with salt and black pepper and remove from the heat.
Step 11. In a separate skillet, heat butter or olive oil over medium heat.
Step 12. Crack in the egg and cook until the white is set and the yolk reaches your preferred doneness.
Step 13. Season the egg with a pinch of salt and black pepper.
Step 14. Arrange the avocado toast, tomato toast, fried egg, sautéed mushrooms, and greens on a serving plate.
Step 15. Sprinkle everything with fresh parsley and additional black pepper before serving.
Storage and Reheating Tips
Avocado toast is best prepared fresh, as avocado can brown quickly after slicing.
Store cooked mushrooms and greens in an airtight container in the refrigerator for up to 3 days.
Reheat the mushrooms and greens in a skillet over medium heat until warmed through.
Fried eggs are best enjoyed immediately after cooking but can be refrigerated for up to 1 day.
Store tomatoes and avocado separately and assemble the toast just before serving for the best texture and flavor.
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