Brunch Toast Trio: Egg, Avocado & Mushroom Magic

 

Brunch Toast Trio: Egg, Avocado & Mushroom Magic

Ultimate breakfast goals for your next lazy Sunday brunch!

Ingredients:

Base for All Toasts:

3 slices sourdough or rustic bread, toasted

1 tbsp butter or olive oil

Egg Toast:

2 eggs, hard-boiled and sliced

2 eggs, scrambled with a splash of milk

Salt & pepper

Fresh parsley for garnish

Avocado Tomato Toast:

1 ripe avocado

1 tsp lemon juice

Salt & pepper

6–8 cherry tomatoes, halved

Crumbled feta

Fresh parsley

Mushroom Feta Toast:

1 cup sliced mushrooms (baby bella or cremini)

1 tbsp olive oil or butter

1 garlic clove, minced

Salt & pepper

Crumbled feta

Fresh parsley

How to Make It :

Toast That Bread Right:

Lightly butter or oil each slice and toast until golden for a crunchy, golden base. A strong start = better bite satisfaction!

Build the Egg Toast:

Top with scrambled eggs and a few slices of boiled egg. Season with salt, pepper, and parsley. This combo is a brunch protein bomb and an easy comfort food win.

Avocado Tomato Toast:

Smash avocado with lemon juice, salt, and pepper. Spread it generously. Top with cherry tomatoes and crumbled feta for a fresh and vibrant flavor hit. Parsley gives it that pop of green goodness.

Sauté the Mushrooms:

In olive oil or butter, cook mushrooms with garlic until deeply golden and soft. Season well. Pile onto toast and sprinkle with feta and parsley — a savory, umami-packed twist on classic toast.

Plate and Serve:

Arrange all three toasts on a plate for a brunch board look that’s perfect for sharing (or hoarding — no judgment ). Add extra herbs or chili flakes for kick!

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Serving: 2–3
Calories: ~320 per toast | Protein: ~11g per toas