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Sauté the mushrooms: Heat a skillet over medium heat and cook mushrooms in olive oil or butter for 5–7 minutes until golden. Season with salt and pepper.
Toast the bread: Toast the slice of bread until golden and crispy. Top with the sautéed mushrooms.
Boil the eggs: Boil eggs for 7–8 minutes. Cool under cold water, peel, and slice in half. Season lightly.
Sauté the spinach: In the same skillet, cook spinach with a pinch of salt for 1–2 minutes until just wilted.
Assemble: On a large plate, arrange the toast with mushrooms, sautéed spinach, halved eggs, sliced avocado, and tomato. Garnish with parsley if desired.
Serving and storage tips:
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