Mushroom Avocado Toast with Fluffy Egg

Ingredients:

• 2 Large Slices of Toast
• 250 gms of Chestnut Mushrooms
• 1 Clove Crushed Garlic
• 1 Tbsp. Of Olive Oil
• A Generous Splash of Tamari Sauce
• 2 Tbsp of Thyme Leaves
• A Sprinkle of Black Pepper

For the Avocado:

• The Juice of 1 Lemon
• A Pinch of Sea Salt
• 2 Slices of Bread Sourdough

Method: Start cooking the mushrooms wash them and slice them heat up the olive oil in a pan add the crushed garlic then add the sliced mushrooms then the tamari sauce after its cooked add fresh thyme and black pepper

For Avocado: Mash them add lemon juice and salt and spread it on the bread

Ingredients for the Egg: 

• Oil
• 2 Tbsp Milk
• 3 Eggs , Salt and Pepper according to the taste.

Method: Separate the eggs whites and yolks. Mix gently using a fork the yolks and the milk.

Heat a medium non-stick pan over low heat. When the pan is hot, add the yolks and milk mix. Cover the pan, and cook about 3 minutes.

A pinch of salt to the whites and mix well until the firm. Add the egg whites mixture into the pan. Spread it using a spatula. Cover the pan and cook, until the whites are done. Always use the low heat.

Ones the omelette is completely cooked, transfer it to a plate. Cut in two and overlap the halves.