Instructions
Step 1: Toast the sourdough bread until golden brown and crisp.
Step 2: Lightly butter each slice of toast while still warm.
Step 3: In a small bowl, toss the avocado slices with lemon juice, a pinch of salt, and black pepper.
Step 4: Arrange the avocado slices over two pieces of toast.
Step 5: Layer the sliced tomatoes over the remaining two pieces of toast and season lightly with salt and pepper.
Step 6: Heat olive oil in a skillet over medium heat and add the sliced mushrooms.
Step 7: Cook the mushrooms for 5–6 minutes until browned and tender.
Step 8: Add the minced garlic, salt, and pepper and cook for 30 seconds more. Remove from the skillet and keep warm.
Step 9: In the same skillet, heat the olive oil and sauté the red onion for 1 minute.
Step 10: Add the garlic and spinach and cook for 2–3 minutes until wilted.
Step 11: Season with salt and red pepper flakes if using. Remove from heat.
Step 12: Heat butter or olive oil in a nonstick skillet over medium heat.
Step 13: Crack the eggs into the skillet and cook until the whites are set and the yolks reach your preferred doneness.
Step 14: Season the eggs with salt and black pepper.
Step 15: Arrange the avocado toast, tomato toast, fried eggs, sautéed mushrooms, and spinach on serving plates.
Step 16: Garnish with chopped parsley and freshly cracked black pepper before serving.
Storage and Reheating Tips
Store mushrooms and spinach in separate airtight containers in the refrigerator for up to 3 days.
Eggs are best cooked fresh, but leftovers can be refrigerated for up to 1 day.
Avocado and tomatoes should be prepared fresh before serving for the best texture and appearance.
Reheat mushrooms and spinach in a skillet over low heat until warmed through.
Toast is best enjoyed immediately after preparation to maintain its crispness.
Continue on the next page