WHAT YOU NEED
1-2 tbsp Crushed garlic (paste)
1 package of Mushrooms
1/2c Mediterranean Feta Cheese (crumbles) from Trader Joe’s
2 pieces of bread (I use Milton’s Multi-grain bread from Trader Joe’s-The fiber and iron content is amazing!)
1 egg (try free-range/cage free-You’re supporting free roaming chickens and it’s healthier for you too!)
Pink Himalayan Sea Salt
WHAT TO DO
Turn stove to low med heat
Swirl olive oil in a skillet
Add crushed garlic
Rinse and dice mushrooms
Add to skillet
Turn up heat a bit
Season to taste with pink salt, pepper, garlic powder and cayenne pepper
When the mushrooms are almost fully sautéed, crack one egg into the skillet
Use a fork to scramble the egg with the mushrooms and feta
Toss in some sprigs of parsley (I’d usually use basil, but I’m out)
While the scramble cooks, put your two pieces of bread on a baking sheet in the broiler until golden brown on each side. In my oven it’s 3 mins per side.
*It’s important the bread is well-toasted so it stays crunchy once you add the toppings.
When the scramble is cooked to your preferece, place scramble on a plate and let it sit in the microwave for up to 5 mins. I learned this trick from Ben. It seals in the flavor and allows the egg to finish cooking.
Pull your toast from the oven and spread one avocado on both pieces of toast (I use a spoon to scoop avocado out and then smash it onto the bread). Sprinkle cayenne pepper, pink salt, pepper and squirt lemon juice onto the avocado spread.
Heat scramble in microwave for 25-30 seconds and then spoon it onto the toast.