Flawless Mushroom Breakfast Toast

Here’s a Pretty Flawless recipe just for you!

I’ve been enjoying different toppings on my sprouted toast these days. It’s been my go to for a wholesome breakfast that I can enjoy with my family. It’s guilt free, highly nutritious & ultra delicious. I don’t think I’ve ever had mushrooms on toast before this recipe so cheers to trying something new.

You will need the following:

1 cup of sliced baby Bella mushrooms

2 ripe avocados ( mashed in a bowl, seasoned to taste with sea salt & a little cayenne)

1 cup of your favorite sprouts

1/2 red onion ( sliced julienne style)

2 tbsp of avocado oil

1/2 tsp chipotle seasoning

1 tsp of smoked sea salt ( or regular is fine too)

2 cups of your favorite chopped kale

2 slices of Ezekiel sprouted bread

First things first, sauté the mushrooms with red onion, a pinch of sea salt, 1 tbsp of avocado oil & chipotle. Cover on medium low heat stirring occasionally for about 15 minutes or until mushrooms have reached your desired texture. Set aside.

In the same skillet (no need to rinse) add chopped kale, a pinch of sea salt to taste & 1 tbsp of avocado oil. Sauté for 15 minutes stirring often on medium heat. Cover, reduce heat to low & allow it to cook for 5-7 more minutes or until its reached your desired tenderness.

Toast your bread using a toaster or skillet. If you’re using a skillet add a little oil to the skin, heat & toast bread on each side.

Mashed Ripe Avocado (season to taste its optional)

add mashed avocado to the toast. Top with bella mushrooms, onions, sprouts, kale & a sprinkle of cayenne pepper.

I love using cayenne pepper in place of black pepper it really increases energy levels. Just know that a little goes a long way.

Enjoy this! I was surprised that my entire enjoyed this recipe with the exception of my 8yr old picky eater Saje. I’ll share child friendly recipes in the near future.

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