Enjoying a hot breakfast is one of my favorite things about waking up early in the morning and not having to rush off to work. There’s something relaxing about moseying around the kitchen with no time restrictions. You can take your time rummaging through your fridge and cupboards, debating on which ingredients to use for your first meal of the day. You can cook and then plate your food, making it visually appealing before devouring it with a mug of hot coffee.
Yes, I love mornings when there is no work.
Today I have a truffled mushroom and avocado toast for you. It’s not necessarily Thanksgiving themed, but it can definitely be a quick breakfast for the turkey day morning.
The fried egg is optional, especially for all you vegans out there. All you’ll need for this recipe are some mushrooms, half an avocado, and some sort of whole wheat bread (or any bread of your choice). The truffle oil is optional, but it makes a tasty difference!
I used thin whole wheat sandwich bread, but you can use any bread of your choice and it’ll work. The more whole wheat, the better it’ll be for you!
Savory creamy deliciousness is what this is. It’s packed with fiber, healthy fats, protein, vitamin D, potassium, and more. What a way to start your day, right?
- 5-8 mini portabella mushrooms (or any mushrooms) - sliced
- ½ - 1 tsp truffle oil (optional, but so worth it)
- 2 tbsp olive oil
- 2 cloves garlic
- ½ tsp salt
- pepper to taste
- ½ ripe avocado (sliced)
- 2 slices of bread
- Optional: 2 eggs
- In a small pot or pan, heat the olive oil and add the garlic. Stir garlic until slightly browned and then add the mushrooms. Sprinkle the salt onto the mushrooms and cook until the mushrooms have shrunken.
- Toast the bread on a pan over low-medium heat or in an oven at 350 degrees Fahrenheit for about 3-5 minutes.
- Divide the avocado slices evenly between the two slices of bread. Fan the slices of avocado out over the bread. Top the toast with the cooked mushrooms.
- Drizzle truffle oil over the mushrooms (about ¼ to ½ tsp over the two toasts). Sprinkle some pepper over the toasts. (You don't need to have truffle oil, by the way. It's optional as well)
- Optional: Fry two eggs and top the toasts with them.
I salivate staring at this photo and reminiscing about all of the flavors that were in this open faced toast. This breakfast is very quick to make and is healthy for you and your family. Give it a shot!
Have you guys been listing out what you’re thankful for?
I am grateful for:
- Having time to make warm breakfasts
- Being able to enjoy coffee in the mornings with my parents
- Warm blankets and a bed to sleep in at night
- Friends whom I will be running and hiking with today
- My dog, Bella, who is just so cute…I just can’t…
Ignore my sister in the background. Look at the doggy’s face! Love, love, love. Anyways, I hope you all have a great day and that you’re prepared for the Thanksgiving festivities. Stay happy and healthy, y’all!