Instructions
Step 1. Toast the sourdough bread until golden brown and crisp around the edges.
Step 2. Heat the olive oil and butter in a large skillet over medium heat.
Step 3. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and tender.
Step 4. Stir in the minced garlic, thyme, half of the salt, and half of the black pepper. Cook for 1 minute until fragrant.
Step 5. Remove the mushrooms from the skillet and keep warm.
Step 6. In the same skillet, crack the eggs and cook over medium-low heat until the whites are set and the yolks remain runny, about 3–4 minutes.
Step 7. Drizzle the avocado slices with lemon juice and season lightly with the remaining salt and pepper.
Step 8. Divide the sautéed mushrooms evenly over the toasted bread slices.
Step 9. Arrange the avocado slices on the serving plate beside the toast.
Step 10. Place the sunny-side-up eggs on the plate.
Step 11. Sprinkle the mushrooms and eggs with fresh parsley.
Step 12. Garnish with red pepper flakes or Parmesan cheese if desired and serve immediately.
Storage and Reheating Tips
This dish is best enjoyed fresh, especially the toast and eggs.
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat the mushrooms in a skillet over medium heat until warmed through.
Avocado should be sliced fresh before serving to prevent browning.
If needed, store avocado with a light coating of lemon juice in an airtight container for up to 1 day.
Toast fresh bread when serving leftovers for the best texture and flavor.
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