A café-style brunch board featuring crispy sourdough topped with creamy avocado, sautéed tomatoes, savory mushrooms, eggs, and feta cheese.
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Calories: 480kcal
Equipment
- Skillet
- Mixing Bowl
- knife
- cutting board
Ingredients
- 3 slices rustic sourdough bread
- 2 eggs for scrambling
- 2 boiled eggs sliced
- 1 ripe avocado
- 1/2 cup cherry tomatoes halved
- 1 cup mushrooms sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup feta cheese crumbled
- 1 clove garlic minced
- 1 tbsp chopped chives
- 1 tbsp fresh parsley chopped
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Heat a skillet over medium heat and toast the sourdough slices in butter until golden brown and crispy on both sides.
- Mash the avocado with salt and black pepper. Spread it over one slice of toast and top with sliced boiled eggs.
- Heat olive oil in a pan and sauté the cherry tomatoes with minced garlic for 3–4 minutes until soft and slightly blistered. Spoon over the second toast.
- Cook the sliced mushrooms in butter until browned and tender, about 5–6 minutes. Spread them over the third toast.
- Scramble the eggs gently until soft and fluffy. Place them over the mushroom toast and finish with feta cheese, chopped chives, and parsley.
Notes
Serve immediately after assembling for the best texture. Customize toppings with smoked salmon, bacon, or balsamic glaze if desired.
Nutrition
Calories: 480kcal | Carbohydrates: 32g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 260mg | Sodium: 520mg | Potassium: 620mg | Fiber: 7g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 18mg