Courtesy of Here Taste This
(2) Eggs (Preferably from your backyard)
(1) Avocado (Also, backyard ones are best)
1 CUP Sliced Mushrooms
1/2 CUP Diced Carrots
2 Garlic Cloves (minced)
1/4 CUP Sliced Kalamata Olives
1/4 CUP Vegan Feta Cheese
Balsamic Vinegar
(2) Slices of Rosemary Olive Bread
Olive Oil
Salt & Pepper
Step 1 - In a large frying pan, drizzle olive oil and heat the minced garlic for 1 minute on medium heat. Add the mushrooms, carrots and olives. Sauté for 5 minutes.
Step 2 - Brush the Rosemary Olive bread with olive oil and toast for 5 minutes.
Step 3 - In the same pan as the veggies ('cause I hate washing a bunch of pans), crack them eggs on the side. Continue to cook the veggie mix and eggs separately for about 5 more minutes. Depends on how runny you like your egg.
Step 4 - Slice the avocado in long thin pieces and split between the 2 pieces of toast. Sprinkle with salt and pepper.
Step 5 - Add the veggie mix on top of the avocado, top with the fried egg and drizzle the whole thing with balsamic vinegar.
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