Sunnyside Up Toastie with Avocado, Butter, Mushrooms and Tomatoes


This recipe takes a cue from the British, who love mushrooms and tomatoes for breakfast. You can also cook eggs in a poaching pan. Be sure to coat each egg cup with butter before cooking. Bring water to boil in the pan, and cook eggs as desired (3–4 minutes for a runny yolk).

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Sunnyside Up Toastie with Avocado, Butter, Mushrooms and Tomatoes
Recipe Type: Breakfast
Author: Kimberly Lord Stewart
Serves: Serves 2
  • 1 ripe avocado
  • ½ lemon, juiced
  • Salt and pepper
  • 2 thick slices whole-grain bread, toasted
  • 2 tablespoons butter
  • 10 white button mushrooms, cut in quarters
  • 12 cherry tomatoes, halved
  • 2 teaspoons fresh tarragon, finely chopped
  • 4 cage-free eggs
  1. Smash avocado in a bowl, add lemon juice, and season with salt and pepper. Spread avocado butter on toast slices. Place on serving plates.
  2. Melt butter in a nonstick skillet over medium-high heat. Add mushroom quarters and sauté 8–10 minutes, until lightly browned. Add tomato halves and tarragon; cook until heated, about 5 minutes. Season with salt and pepper.
  3. Poach eggs: Fill a skillet half full with water; bring to a gentle boil. Break each egg one at a time in a small dish and carefully tip into skillet. Simmer uncovered for 3–5 minutes, until whites are completely set. Remove each egg with a slotted spoon.
  4. Spoon mushrooms and tomatoes over the toast. Top with eggs, season with salt and pepper, and serve right away.



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