Portobello egg & avocado "toasts"
- 4 portobello mushrooms
- ⅓ cup olive oil
- 1 tomato
- 1 ½ tbsp minced garlic
- 4 eggs
- 1 avocado
- 1 tbsp thyme
Wipe portobello cap clean with a damp paper towel. In a medium skillet over medium-high heat, heat 2 tbsp olive oil until shimmering.
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.
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.
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.
Meanwhile, thinly slice avocado and stack on top of tomato. Place an egg on top of the stack and garnish with fresh thyme leaves.