Food : Loaded Breakfast Toast

It's no secret that breakfast is my favorite meal of the day!  From oatmeal + mixed nuts + dried fruit to greek yogurt + fresh fruit, berry pancakes to french toast, veggie omelets to portobello eggs benedict {remember this recipe?} - I'm a breakfast lover all around and I'll find any excuse to go out for breakfast or go all out in my own kitchen if I have to.  

Last week I was scouring my pantry for something yummy and behold the Loaded Breakfast Toast was born.  {That's what you call a bunch of stuff on top of toast and have no other name for it - ha!}  It was pretty stinkin yummy, so I had to share.  You can bet I'll be making this for my parents while they're in town....I hope you enjoy!!

Loaded Breakfast Toast

Serves 2

- 2 Pieces of Sandwich Bread {Of course I use my gfree version, usually Udis or Whole Foods brand}

- 1/2 c Sliced Mushrooms

- 1 c Fresh Leafy Spinach, rinsed and dried

- 2 Eggs

- 1 Avocado, sliced

- 1/2 T Butter {Olive Oil could be used instead}

- Salt 

- Pepper

1. In a nonstick pan, over medium heat melt butter, add mushrooms and spinach, sprinkle with salt and saute.  
2. Remove mushrooms and spinach from pan and cover to keep warm.  
3. Add egg {I suggest one at a time} to same pan and fry till yolk is firm but soft enough to run when broken. (about 1 minute on each side)
4. While egg is frying, toast your bread & lightly butter.
5. Assemble : toast + mushrooms & spinach + egg + avocado + salt & pepper to taste.

{Every last bite was consumed - and quickly!}

Bon Appetit!