Instructions:
step 1 Toast all bread slices until golden and crisp. Set aside.
step 2 For the egg toast: Whisk 2 eggs with a splash of milk, salt, and pepper. Melt butter in a nonstick pan and cook scrambled eggs gently over medium-low heat until fluffy. Spread over toast and top with sliced boiled egg. Garnish with parsley and pepper.
step 3 For the avocado tomato toast: In a small bowl, mash avocado with lemon juice, salt, and pepper. Spread on toast. Top with halved cherry tomatoes, a sprinkle of dried herbs, and chopped parsley.
step 4 For the balsamic mushroom toast: Heat olive oil in a skillet over medium heat. Sauté mushrooms with garlic, salt, and pepper until browned and soft. Add balsamic vinegar and cook 1-2 more minutes. Spoon mushrooms over toast and top with crumbled goat cheese and parsley.
Storage and Reheating Tips:
Best enjoyed fresh, but you can prep components in advance. Scrambled eggs and sautéed mushrooms can be stored in the fridge for up to 2 days. Reheat gently in a skillet. Assemble toasts just before serving to maintain texture and freshness. Avocado is best mashed fresh to avoid browning.
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