Healthy Breakfast Plate with Eggs, Avocado & Mushroom Toast

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. Place the cherry tomatoes on a small baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper.

Step 3. Roast the tomatoes for 15–20 minutes until softened and slightly blistered.

Step 4. Toast the sourdough bread until golden and crisp.

Step 5. Heat the olive oil and butter in a skillet over medium heat.

Step 6. Add the mushrooms and cook for 6–8 minutes until browned and tender.

Step 7. Stir in the garlic, thyme, salt, and pepper, and cook for 1 minute until fragrant.

Step 8. Spoon the mushroom mixture evenly over the toasted bread slices.

Step 9. In the same skillet, add the spinach and sauté for 2–3 minutes until wilted. Remove and set aside.

Step 10. Cook the eggs sunny-side up or to your preferred doneness until the whites are fully set.

Step 11. Slice the avocado and arrange it on a serving plate.

Step 12. Add the mushroom toast, sautéed spinach, roasted tomatoes, and eggs to the plate.

Step 13. Sprinkle with fresh thyme leaves, parsley, and red pepper flakes if desired.

Step 14. Serve immediately while warm.

Storage and Reheating Tips

Store the mushroom mixture, spinach, and roasted tomatoes in separate airtight containers in the refrigerator for up to 3 days.

Avocado should be sliced fresh before serving to prevent browning.

Reheat the mushrooms, spinach, and tomatoes gently in a skillet or microwave until warmed through.

Toast fresh bread when serving leftovers for the best texture.

Eggs are best cooked fresh, but can be refrigerated for up to 1 day and reheated gently.

For meal prep, prepare all components ahead of time and assemble just before serving.