Ingredients
Equipment
Method
- Wash the cherry tomatoes and baby spinach. Halve the tomatoes, slice the mushrooms, and chop the fresh parsley or chives.
- Toast the two slices of whole-grain bread until golden brown and crisp.
- Cut the avocado in half, carefully remove the pit, and scoop the flesh into a bowl. Add the lemon juice, salt, and black pepper. Mash with a fork until creamy.
- Spread the mashed avocado evenly over both slices of toasted whole-grain bread.
- Heat half the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 3–4 minutes until lightly golden and tender.
- Add the baby spinach and halved cherry tomatoes to the skillet. Cook for 1–2 minutes until the spinach wilts and the tomatoes soften slightly. Transfer to a plate.
- Add the remaining olive oil to the skillet. Crack in the eggs and cook over medium heat until the whites set and the yolks reach your desired doneness.
- Place one cooked egg on each slice of avocado toast. Divide the sautéed mushrooms, spinach, and cherry tomatoes between two plates.
- Garnish with chopped fresh parsley or chives and extra black pepper if desired. Serve immediately while warm.
Nutrition
Notes
Use ripe but firm avocado for the best creamy texture. Toast whole-grain bread until crisp to prevent sogginess. Mash avocado just before serving to minimize browning. Cook mushrooms first, then add spinach and cherry tomatoes to preserve their texture. Prepare eggs to your preferred doneness; fully cooked eggs offer the lowest foodborne illness risk. Serve immediately for best results. Refrigerate leftover cooked vegetables promptly and use within 3–4 days. Nutrition values are approximate and based on two servings.