Even the picture looks mouthwatering! If the ingredients are excellent, even the simplest of dishes taste delicious. And that's what my breakfast was like today. @livingfood.co has the freshest of microgreens that I bought a box of and I also picked up a ten grain sourdough loaf from them. It arrived absolutely fresh, you could still smell the fermented starter. As it's the season of avocados, they are available in abundance and in such a plump size. Paired with my all time favourite veggie - mushrooms, and this breakfast was a killer!
SERVES 4
INGREDIENTS
4 slices of sourdough bread
1 avocado
1 tsp lemon juice
Salt to taste
¼ cup coriander
1 tbsp Jalapeno chopped
2 tbsp onion, chopped
2 tbsp tomato, chopped
1 cup mushrooms sliced
1 tbsp olive oil
1 tsp garlic minced
METHOD
Toast a slice of the sourdough.
Sauté mushrooms in olive oil along with half of the garlic, salt, and pepper.
Mash the avocado with the back of a spoon and season with lime juice, salt, remaining garlic, coriander and finely chopped jalapeno. Add chopped onions and tomatoes next and mix.
Spread the avocado mixture on the toast and top it with the mushrooms.
Finally snip some microgreens and garnish generously.
And voila! Your super healthy and super yummy snack is ready. I love this topped with mushrooms, what do you like your avocado toast topped with?
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