FROM THE CLEAR SYNC KITCHEN / breakfast
Roasted Mushroom Avocado Breakfast Toast
Crisp sourdough with savory roasted mushrooms, avocado, and fried eggs
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The ingredients
Listed major allergens: Milk, Egg, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat oven to 425°F. Toss mushrooms with 2 tbsp olive oil, thyme, 0.5 tsp salt and 0.25 tsp black pepper on a sheet pan.
- 02
Roast 14 to 16 minutes, stirring once. Add the garlic for the final 5 minutes, until mushrooms are browned and tender.
- 03
Toast sourdough slices until crisp and golden.
- 04
Halve, pit, and slice avocados. Mash lightly with lemon juice and remaining 0.25 tsp salt.
- 05
Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Fry eggs, then cover and continue cooking until both whites and yolks are firm, about 4 to 5 minutes total.
- 06
Top each toast with avocado, roasted mushrooms, a fried egg, feta, remaining black pepper, red pepper flakes, and parsley.
- 07
Serve immediately while toast is crisp and eggs are hot.
Scatter the measured parsley and red pepper flakes over the finished toasts.
Make tomorrow easier
Best assembled fresh. Store roasted mushrooms in the refrigerator up to 3 days and reheat before serving. Sample recipe; not kitchen-tested. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Earthy roasted mushrooms and creamy avocado contrast crisp toast, while lemon and feta add brightness and savory balance.
A balanced breakfast
Eggs add protein alongside bread and produce. Adjust the bread portion to your glucose plan.
NIDDK · Meal planning and glucose ↗