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.