This is one of my favorite breakfast/brunch recipes because it is incredibly easy to make. Avocado toast has grown in popularity over the past few years. By adding the cheese and mushrooms, you’re left with a more filling dish. Yes, there’s butter, cheese, and bacon, but the avocado balances it all out health-wise… right? Inspired by Foodies of South Africa‘s recipe, this is a recipe you’ll want to make again and again!
Cheesy Mushroom and Egg, Bacon and Avocado Toast Recipe
Ingredients
(per serving)
1 Slice of Brown Bread
1 Egg
Butter
1/4 cup Cheese, Grated
2 Avocado
Salt and Pepper
2 Slices of Bacon
Mushroom Sauce
(serves about 8 people)
2 containers of White Button Mushrooms, Chopped
2 Tsp Flour
250ml cream
1 Clove of Garlic, Diced
Instructions
Using a spoon, indent the center of the bread slices to create a square shape.
Butter the edges of the slices and crack an egg into the center of each bread slice.
The bread acts like a sponge in the way that it bounces back up, so go over the middle one more time before adding the egg. If you skip this step, the egg will overflow out of the bread.
Top with the cheese(s) of your choice, and add pepper to taste. On a baking sheet lined with aluminum foil, bake for 10 mins at 356°F.
Meanwhile, in a skillet, fry bacon slices until crispy. Remove the bacon and place mushrooms into the pan, being sure to leave the bacon grease. Add salt and pepper to taste, and brown the mushrooms. Then, add 1 clove of diced garlic, flour, and cream. Allow the sauce to thicken.
You can leave the bacon as is, or, you can roughly chop it and add it to the creamy mushroom sauce. I change my methods depending on what type of “bacon mood” I’m in.
Serve the egg/bread topped with avocado slices, creamy mushroom sauce, and bacon.
Enjoy!