Avocado, tomato & mushroom on toast, has to be one of my favourite Sunday morning breakfasts. You can have it any day of the week, but I find most morning I’m in a rush, so I usually have my over night oats, which I will definitely do a post for. You can even have this as a delicious snack or light lunch.
- 1 ripe avocado
- 1 beef tomato
- 2 heaped tablespoons humous
- 1 medium carrot
- 1/2 cup of chopped mushrooms
- 2 slides of your favourite bread
- Chilli flaks (optional)
- Salt & pepper
- Teaspoon of coconut oil (or preferred oil)
- 1/2 a lime juice
With a potato peeler, peel the carrot and remove the skin, then peel fresh strips until you no longer can, (eat left over carrot). Slice 2 thick slices of the beef tomato. Chop the mushrooms into chunks, place them in the pan with the coconut oil. Put the carrots and tomatoes aside.
De-stone the avocado, scoop out each 1/2 with a spoon and place in a bowl. With the back of a folk, gently mash into a pulp. I like mine chunky. Season and add the lime juice, mix once more.
Turn on the hob to a medium to high heat and place the pan, with the mushrooms and coconut oil, on it, steering occasionally. Whiles the mushrooms are cooking, add one tablespoon of humous to each slice of bread. Then add a large dollop of avocado and place the beef tomato on top.
Before removing the mushrooms, sprinkle on the chilli flakes, then add the mushrooms on top of the tomatoes before placing the strips of carrot on top. Then devour.