"One of my favorite breakfast ideas that will keep you going for hours!"
Fried Eggs, Avocado on Sourdough Toast, Asparagus, Mushrooms and Tomatoes
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Recipe Intro From marinadwright
This bright, colorful breakfast plate has a variety of vegetables and protein rich eggs alongside avocado toast for a well rounded meal to keep you going throughout the day.
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 2 eggs
- 1 slice sourdough bread, toasted
- 1/2 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 8 asparagus stalks
- 1/4 cup fresh herbs, finely chopped
- 1 pinch salt
- fresh ground black pepper, to taste
- 1 tablespoon olive oil
Method
Step 1
Place a steamer basket in a pot with 1 inch of water. Bring to a boil. Steam the asparagus for 5 minutes until bright green and tender, set aside.
Step 2
In a frying pan over medium heat, cook the mushrooms in olive oil for about 5 minutes, until browned and tender. Set aside.
Step 3
Arrange avocado slices over the toast.
Step 4
In a frying pan over high heat, add olive oil and fry the eggs in for a few minutes until cooked to desired doneness.
Step 5
To serve, arrange vegetables, toast and eggs on a plate, sprinkle with salt, pepper and fresh herbs. Enjoy!