Instructions
Step 1: Preheat your oven to 400°F. Place tomato halves on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12-15 minutes until caramelized.
Step 2: While tomatoes roast, heat 1 tbsp butter in a skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until golden brown. Add minced garlic during the last minute, then set aside.
Step 3: In the same skillet, add the fresh spinach with a pinch of salt and cook for 2-3 minutes until wilted. Transfer to your plate.
Step 4: Toast the sourdough bread slices until crispy and golden, about 2-3 minutes per side.
Step 5: Top one slice of toast with the sautéed mushrooms and set aside. This is your mushroom toast.
Step 6: In the skillet, crack both eggs and fry them sunny-side up until the whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper.
Step 7: Arrange all components on a white plate: place the mushroom toast, regular toast, fried eggs, roasted tomatoes, wilted spinach, and sliced avocado. Garnish everything with fresh parsley.
Storage and Reheating Tips
This breakfast plate is best enjoyed fresh, but you can prep components ahead. Store cooked mushrooms and spinach in separate airtight containers in the refrigerator for up to 3 days.
Reheat mushrooms and spinach in a skillet over medium heat for 2-3 minutes. Toast bread fresh when ready to serve, and prepare eggs just before plating for the best results.
The roasted tomatoes and avocado are best added fresh on serving day. You can roast the tomatoes the night before and store them separately to save morning time.
Continue on the next page