AVOCADO TOAST WITH CARAMELIZED MUSHROOMS AND SCRAMBLED EGGS
This Avocado Toast with Caramelized Mushrooms and Scrambled Eggs is the ultimate breakfast or brunch. The fresh basil, rosemary and goat cheese enhance the flavor of this dish! – Pickled red onion brings this easy recipe to a different level of savory, tangy and earthly taste!
Is anyone craving for toast? Yes, I am! A toast that satisfies my growling stomach and don’t leave that much of mess to clean up. It’s really satisfying when you have to make a simple, quick and wholesome recipe. Friends, This is a must try!
This is a complete meal because it has protein, carbs and healthy fats, all at once! This recipe also has natural probiotics that come from pickled red onions. Here is a video that shows you how to make pickled red onions in 10 minutes.
STEPS TO MAKE AVOCADO TOAST WITH CARAMELIZED MUSHROOMS AND SCRAMBLED EGGS
Everything starts with mushrooms. I sauté baby bella mushrooms in olive oil, minced garlic, salt and pepper. We later add Coconut aminos to intensify the caramelized color. The result is amazing!
Smash the avocado on a slice of toasted bread. Then, top with caramelized mushrooms, fragrant scrambled eggs, pickled red onions, and you’ve got a very delicious meal in few minutes!
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends! 🌞
Love mushrooms? try these next:
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Avocado Toast with Caramelized Mushrooms and Scrambled Eggs
Ingredients
- 2 slices bread (sourdough bread, whole grain or gluten free)
- ½ 1/2 ripe avocado (see notes for tips)
- 1 tbsp ghee or olive oil
- 7 oz baby Bella mushrooms cut in slices
- 2 cloves garlic minced
- 1 tbsp coconut aminos
- salt and pepper to taste
- 2 eggs
- 1 tbsp fresh basil chopped
- 1 tbsp rosemary chopped
- splash milk (I used unsweetened coconut milk)
- 3 tbsp mozzarella goat cheese shredded
- dash salt
FOR SERVING
- pickled red onion and ground black pepper optional
Instructions
- Heat 1 Tbsp ghee or olive oil in a skillet over medium heat. Add the minced garlic evenly over the pan then add the sliced mushrooms. Allow to cook for about 4 minutes without stirring. After for minutes flip a mushroom in the center of the pan over to see if it has caramelized. If so, flip the rest of the mushrooms and cook for another 4 minutes. If the mushrooms are sticking to the pan, reduce the heat slightly. You can add the coconut aminos at this point or at the end.
- In a small bowl, whisk together eggs, alternative milk, basil, rosemary, goat cheese and salt. In a pan, add ghee or olive oil. Add whisked eggs and cook over medium heat until just cooked through.
- Meanwhile, toast the bread spreading ghee or vegan butter and letting it to cook until golden brown. You also can use a toaster or oven.
- Top the toasted bread with ripe avocado and use a fork to smash. Then top with sautéed mushroom mixture, scramble eggs, pickled red onion and pepper. Serve and enjoy!
- Better fresh. Not freezer friendly.
Notes
- To enjoy perfect avocados, buy when nearly ripe. When ripened (soft to the touch), slice and use.
- We used baby Bella mushrooms but you also can use shiitake mushrooms. If you’re using white mushrooms (as they have higher moisture content, avoid overcrowding the pan and cook for longer.