This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
We all have those days when we need an easy meal, something to grab on our way out the door. Enter this epic toast! Who knew you could fit so much on one slice of bread? We've been known to have this kind of thing for dinner, not just breakfast. Use whatever type of bread you like best!
Prefer scrambled eggs? Sara Tane taught us her best method for the soft scramble that she learned in culinary school!
- 4 slices gluten free sourdough, toasted
- 1 cup sliced mushrooms
- drizzle olive oil
- 1 cup plain Greek yogurt
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 4 eggs
- Dill, for garnish
- Za'atar, for garnish
- Everything bagel seasoning, for garnish
Heat oil in a skillet over medium. Sauté mushrooms until soft, about 3 minutes. In the meantime, bring a pot of water to boil, gently lower in the egg, and cook covered for 6 minutes. Immediately transfer egg to an ice bath.
In a bowl, mix yogurt, a drizzle of oil, salt, pepper and garlic powder. Adjust seasoning to taste.
Spread yogurt mix on toast. Top with mushrooms, halved egg, and garnish with dill, za'atar and everything bagel seasoning.