Breakfast was simple this weekend. I had homemade avocado toast with mushroom “bacon.” Even though it’s called avocado toast I make mine as an open-faced avocado and bacon sandwich.
There are only three components to this breakfast—sourdough spelt bread, guacamole, and mushrooms. What makes this so special is the combination of seasonings, including coarse sea salt, cayenne pepper, and diced red onions (you’re welcome).
I love how hearty this is. It’s a nutrient-dense, calorie-packed breakfast powerhouse.