This is one of my favourite breakfasts and it’s a great way to transform an otherwise dull piece of toast. It’s full of protein, healthy fats and packed with veggies, so it’s a brilliant way to start your day.
Knob of butter or coconut oil
1 small garlic clove (options like)
1 shallot, chopped
2 large chestnut mushrooms
Pinch of salt
1 handful spinach
1-2 eggs (depending on how hungry you are!)
1 slice of wholegrain bread (Rye, sourdough, gluten-free…)
2 sundried tomatoes in olive oil, halved (optional)
Dried chilli flakes, to serve
1.) Chop the garlic, shallot and mushrooms. Melt the butter in a saucepan and add the garlic, shallot and mushrooms.
2.) Meanwhile, mash the avocado with the lime juice and salt.
Toast the bread and spread the avocado on top.
3.) When the mushrooms are nearly ready (browned and slightly crispy) add the spinach to the frying pan until wilted and make the poached eggs.
4.) Top the avocado toast with the mushrooms, spinach, sundried tomatoes and the poached eggs. Sprinkle with the chilli flakes and enjoy!