- 1 sourdough bread slice toasted
- 2 eggs + water scrambled
- Sautéed Mushroom & Tomatoes
- 2 tsp garlic olive oil
- Fresh Spinach
- You’ll need 2 small pans. Cut the mushrooms in half and drop in a pan with 1 tsp of olive oil, over medium/high heat, try not to stir too often they won’t release as much water then as they cook, once browned nicely, drop in your tomatoes and another tsp of oil, stir through until warm and take off the heat.
- Pop the other pan on the heat, let it warm up, then pour your egg mixture in, stir the eggs until almost cooked, switch off the heat, the residual heat will continue to cook the eggs while you cook your toast, then assemble on a plate!