Instructions
step 1 Heat a skillet over medium heat and add 1 teaspoon olive oil.
step 2 Add sliced mushrooms and sauté until browned and tender, about 5-6 minutes. Season lightly with salt and pepper.
step 3 In another skillet, heat olive oil or butter over medium-low heat. Crack in the eggs and cook sunny-side up until whites are set and yolks remain runny. Season with salt and pepper.
step 4 While the eggs cook, toast the bread slices to desired crispness.
step 5 Scoop and mash the avocado in a bowl or slice it thinly. Spread or layer onto the toasted bread.
step 6 Top the avocado toast with lettuce, tomato slices, and a sprinkle of salt and pepper.
step 7 For the latte, steam or heat the milk until frothy. Pour over espresso or strong brewed coffee.
step 8 Plate the eggs, sautéed mushrooms, cherry tomatoes, and avocado toast. Serve with the latte on the side.
Storage and Reheating Tips
This breakfast is best enjoyed fresh. However, mushrooms can be sautéed in advance and stored in the fridge for up to 2 days. Reheat in a skillet over low heat. Avocado is best sliced fresh, and eggs should be cooked just before serving for the best texture and flavor.
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