A wholesome and vibrant breakfast plate designed to kickstart your day with balanced nutrition and satisfying flavor. This dish combines the richness of fried eggs, the earthiness of sautéed mushrooms, and the creaminess of avocado, all complemented by garlicky spinach and roasted tomatoes on a base of toasted sourdough. It’s the perfect harmony of hearty and healthy.
Why You’ll Love This Recipe
This savory breakfast plate is a delightful alternative to sugary morning meals, offering a variety of textures and flavors in one balanced dish. The combination of protein, healthy fats, and fiber keeps you full and energized for hours. It’s quick to prepare, visually appealing, and versatile enough for everyday breakfasts or special weekend brunches.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large eggs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup fresh spinach
- 1 clove garlic, minced
- 1 small avocado, sliced
- 1/2 cup mushrooms, sliced
- 1 teaspoon butter or olive oil (for mushrooms)
- 2 slices sourdough bread
- 2 medium tomatoes, halved
- 1 teaspoon olive oil (for tomatoes)
- Fresh parsley, chopped (for garnish)
Directions
- Heat a skillet over medium heat and add 1 tablespoon olive oil. Crack in the eggs and fry until the whites are set but the yolks remain runny, about 3–4 minutes. Season with salt and pepper.
- In a separate skillet, add 1 teaspoon butter or olive oil and sauté the mushrooms over medium heat until golden and tender, about 5–7 minutes. Season to taste.
- Toast the sourdough slices to your desired crispness.
- In the same pan used for the eggs or mushrooms, add a dash of olive oil and sauté the spinach with minced garlic for 2–3 minutes, until wilted. Add a pinch of salt.
- Drizzle the halved tomatoes with olive oil and sear them face down in a hot skillet for 2–3 minutes, or until lightly caramelized.
- Assemble the plate with the eggs, sautéed mushrooms over toast, garlicky spinach, sliced avocado, and roasted tomatoes.
- Garnish with freshly chopped parsley and serve immediately.
Servings and timing
This recipe serves 1 to 2 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Vegan version: Replace the eggs with tofu scramble and use plant-based butter.
- Add cheese: Top the mushrooms or toast with crumbled feta or shredded cheddar.
- Extra protein: Include grilled tempeh or smoked salmon on the side.
- Low-carb option: Skip the toast and serve everything over a bed of greens.
- Add spice: Include chili flakes or hot sauce for a kick of heat.
Storage/reheating
This dish is best enjoyed fresh, but if needed, components like mushrooms, spinach, and tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet. Avoid storing avocado and fried eggs, as they lose texture and flavor when reheated.
FAQs
Can I use another type of bread instead of sourdough?
Yes, whole grain, rye, or gluten-free bread are all good alternatives depending on your preference.
What kind of mushrooms work best?
Cremini, button, or portobello mushrooms are ideal choices for this recipe.
Can I poach or scramble the eggs instead?
Absolutely. Cook the eggs however you prefer—scrambled, poached, or even boiled.
How do I keep the avocado from browning?
Add a few drops of lemon juice to the slices to help prevent oxidation.
Is this breakfast suitable for vegetarians?
Yes, all the ingredients are vegetarian-friendly.
Can I prep this meal ahead of time?
You can sauté the mushrooms and spinach in advance, but cook the eggs and prepare the avocado fresh for best quality.
What seasonings can I add to boost flavor?
Try adding paprika, cumin, or a pinch of herbes de Provence to the mushrooms or spinach.
How can I make this dish more filling?
Add an extra slice of toast, or serve with a side of beans or lentils.
What oil is best for frying the eggs?
Olive oil or avocado oil are good options for healthy and flavorful frying.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before sautéing with garlic.
Conclusion
The savory breakfast plate with eggs, mushrooms, and avocado is a fulfilling and nutritious start to the day. It brings together fresh, whole ingredients in a beautifully simple arrangement, making every bite both satisfying and energizing. Whether you’re seeking a leisurely brunch option or a quick, balanced breakfast, this dish is a timeless choice that you’ll want to revisit regularly.
Print
Savory Breakfast Plate with Eggs, Mushrooms, and Avocado
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Modern European
- Diet: Vegetarian
Description
A nourishing and colorful breakfast plate featuring perfectly fried eggs, sautéed mushrooms on sourdough toast, creamy avocado slices, garlicky spinach, and roasted tomatoes. Packed with flavor and balanced nutrients.
Ingredients
- 2 large eggs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup fresh spinach
- 1 clove garlic, minced
- 1 small avocado, sliced
- 1/2 cup mushrooms, sliced
- 1 teaspoon butter or olive oil (for mushrooms)
- 2 slices sourdough bread
- 2 medium tomatoes, halved
- 1 teaspoon olive oil (for tomatoes)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a skillet over medium heat and add 1 tablespoon olive oil. Crack in the eggs and fry until the whites are set but the yolks remain runny, about 3–4 minutes. Season with salt and pepper.
- In a separate skillet, add 1 teaspoon butter or olive oil and sauté the mushrooms over medium heat until golden and tender, about 5–7 minutes. Season to taste.
- Toast the sourdough slices to desired crispness.
- In the same pan used for the eggs or mushrooms, add a dash of olive oil and sauté spinach with minced garlic for 2–3 minutes, until wilted. Add a pinch of salt.
- Drizzle the halved tomatoes with olive oil and sear them face down in a hot skillet for 2–3 minutes, or until lightly caramelized.
- Assemble everything on a plate: eggs, sautéed mushrooms over toast, spinach, avocado slices, and roasted tomatoes.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Use multigrain or gluten-free bread if preferred.
- Add chili flakes or hot sauce for extra spice.
- Substitute eggs with tofu scramble for a vegan version.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5g
- Sodium: 340mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg
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