Savory Breakfast Plate with Eggs, Avocado and Mushrooms
A cooked breakfast that feels generous without being heavy: eggs, garlicky mushrooms and spinach, warm tomatoes, creamy avocado and a slice of toast. Everything cooks in one pan in about 10 minutes.
Preparation Steps
Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the tomatoes cut side down and the mushrooms, and cook for 3 to 4 minutes until the tomatoes are lightly charred and the mushrooms are golden.
Add the garlic and spinach and stir for about 1 minute, just until the spinach wilts. Season with salt and pepper and move everything to the plates.
Add the remaining oil to the pan and crack in the eggs. Fry for 2 to 3 minutes, until the whites are set and the yolks are cooked to your liking.
Meanwhile, toast the bread.
Arrange the eggs, vegetables, avocado and toast on the plates, season the eggs and avocado, and finish with parsley.
Tips & Variations
- Cover the pan with a lid for the last minute if you prefer firmer yolks.
- Add a squeeze of lemon and a pinch of chili flakes to the avocado for extra flavour.
- Swap the bread for a warm tortilla or leave it out for a lighter plate.
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