Creamy Mushroom Toast with Soft Eggs, Avocado Rose & Fresh Fruit

Creamy mushrooms + toast = the base.
Instead of mixing everything together, placing the sauce on the bread keeps the texture — crisp toast underneath, creamy on top.

Eggs stay soft and separate.
You get that fluffy, buttery bite without it getting lost in the sauce.

Fresh elements balance the richness.
Fruit and avocado keep everything from feeling too heavy.

4 large eggs

1 tbsp butter

Salt

Black pepper

Crack eggs into a bowl, season lightly, and whisk until smooth.

Heat butter in a pan over medium-low heat. Add eggs and cook slowly, stirring gently, until soft and fluffy. Remove from heat while still slightly creamy.

1 tbsp butter

1 cup mushrooms, sliced

2 cloves garlic, minced

1 tsp oregeno

1 tsp thyme

½ cup heavy cream

½ tsp garlic powder

½ tsp onion powder

Salt & pepper to taste

Melt butter in a pan over medium heat. Add mushrooms and cook until softened and slightly golden.

Add minced garlic and cook until fragrant.

Pour in heavy cream and season with garlic powder, onion powder, salt, and pepper. Let simmer until slightly thickened.

Spoon over scrambled eggs.

Sourdough bread

Butter (optional)

Toast until golden and crisp. Add butter if desired.

• 1 ripe avocado

Slice thinly, fan out, and roll into a rose shape. Season lightly with salt if desired.

• Strawberries

• Blackberries

Slice and serve on the side.

• Scrambled eggs first

• Creamy mushroom sauce right on top

• Toast on the side

• Avocado rose for texture and color

• Fresh fruit to finish

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