Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Toss the cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until softened and slightly blistered.
Step 3: Toast all bread slices until golden and crisp.
Step 4: Mash the avocado in a bowl and season lightly with salt and pepper.
Step 5: Spread the mashed avocado onto two toast slices and top with the roasted cherry tomatoes. Garnish with chopped parsley.
Step 6: Bring a saucepan of water to a boil. Carefully add the eggs and cook for 7–8 minutes for jammy centers.
Step 7: Transfer the eggs to an ice bath and let cool for 5 minutes before peeling.
Step 8: Chop two eggs and mix with mayonnaise, Dijon mustard, chives, salt, and pepper to create the egg salad.
Step 9: Spread the egg salad onto two toast slices.
Step 10: Slice the remaining eggs in half and arrange them on top of the egg salad. Season with additional black pepper if desired.
Step 11: Heat butter and olive oil in a skillet over medium heat.
Step 12: Add the sliced mushrooms and cook for 8–10 minutes until golden brown and tender.
Step 13: Season the mushrooms with salt and pepper.
Step 14: Spoon the mushrooms onto the remaining toast slices.
Step 15: Sprinkle crumbled feta cheese over the mushrooms and garnish with fresh parsley.
Step 16: Serve all three toast varieties immediately while warm.
Storage and Reheating Tips
Store each topping separately from the toast in airtight containers in the refrigerator for up to 2 days.
The egg salad should be consumed within 2 days for best freshness.
Roasted tomatoes and sautéed mushrooms can be refrigerated for up to 3 days.
Reheat the mushrooms and tomatoes gently in a skillet or microwave before serving.
Toast fresh bread just before serving to maintain a crisp texture.
Avocado is best prepared fresh, but if storing, cover tightly with plastic wrap pressed directly against the surface to minimize browning.
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