20 mins

Portobello egg & avocado "toasts"

Breakfast

Four servings

Nutrition info

• 4 portobello mushrooms
• ⅓ cup olive oil
• 1 tomato
• 1 ½ tbsp minced garlic
• 4 eggs
• 1 avocado
• 1 tbsp fresh thyme

Directions

• Step 1

  Wipe portobello cap clean with a damp paper towel. In a medium skillet over medium-high heat, heat 2 tbsp olive oil until shimmering.

  In this recipe

  • 4 portobello mushrooms
  • ⅓ cup olive oil
• Step 2

  Place portobello in skillet, gills side up, and cook until browned, about 5 minutes. Flip and cook other side for another 4 minutes. Remove from pan and set gill side up on a plate. Season with salt and pepper to taste.

  In this recipe

  • 4 portobello mushrooms
• Step 3

  Add another 2 tbsp olive oil to the skillet and return to medium-high heat. Cut thick (1-inch) slices of tomato and place in the skillet, cooking briefly, 2 to 3 minutes per side. Remove from the pan and stack on top of portobello.

  In this recipe

  • 4 portobello mushrooms
  • ⅓ cup olive oil
  • 1 tomato
• Step 4

  Add remaining 2 tbsp olive oil to the skillet and add garlic, then crack egg(s) on top and fry to taste, 2 to 3 minute per side. Season with salt and pepper to taste.

  In this recipe

  • ⅓ cup olive oil
  • 1 ½ tbsp minced garlic
  • 4 eggs
• Step 5

  Meanwhile, thinly slice avocado and stack on top of tomato. Place an egg on top of the stack and garnish with fresh thyme leaves.

  In this recipe

  • 1 tomato
  • 4 eggs
  • 1 avocado
  • 1 tbsp fresh thyme