Savory Breakfast Plate with Mushrooms & Avocado
Elevate your mornings with this Savory Breakfast Plate with Mushrooms & Avocado, a vibrant and nutritious dish that perfectly balances flavor and health. Featuring golden fried eggs, sautéed mushrooms on crunchy toast, creamy avocado slices, wilted spinach, and juicy roasted tomatoes, this breakfast plate is both satisfying and visually appealing—ideal for busy weekdays or leisurely weekend brunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing/Frying
- Cuisine: Healthy
Ingredients
Scale
- 2 large eggs
- 1 handful fresh spinach
- 45 mushrooms (button or cremini), sliced
- 1 small tomato, halved
- 1 slice sourdough or whole-grain bread
- 1 tsp olive oil or butter
- Salt & pepper to taste
- Fresh parsley (optional)
Instructions
- Sauté sliced mushrooms in a skillet with olive oil or butter for 5–7 minutes until golden and tender. Season with salt and pepper.
- Add spinach to the skillet and wilt for about 1–2 minutes. Season lightly with salt.
- Roast the halved tomato at 400°F (200°C) for 10 minutes or pan-sear until charred.
- Toast the slice of bread to your preferred crispiness.
- In a non-stick pan, fry eggs sunny-side-up or over-easy until whites are set but yolks remain runny.
- Assemble by layering toasted bread with sautéed mushrooms, fried eggs, wilted spinach, roasted tomatoes, and fanned avocado slices. Garnish with parsley if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg