Creamy Avocado, Mushrooms and Egg on Toast

Creamy Avocado, Mushrooms and Egg on Toast

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This is a really delicious meal which works as either breakfast, lunch or dinner.  You can mix it up with different types and amounts of eggs depending on the meal and what you fancy.  I love fried eggs, my Husband poached…..

Ingredients: serves 2

1 medium or large avocado

4 tbsp. cottage cheese

3 tsp lemon juice

2 tsp onion granules

200g mushrooms

2 cloves garlic, finely chopped

2 eggs – these can be fried or poached – whatever you prefer

2 slices rye bread (or swap for a bread of your choice)

2 heaped tbsp. pumpkin seeds

coconut oil for cooking


Remove the peel and stone from the avocado and mash in a bowl.

Add the cottage cheese, lemon juice and onion granules and mix thoroughly.

Next add a little coconut oil to a frying pan and gently fry the garlic for a minute before adding the mushrooms.  Stir thoroughly and leave to fry for a few minutes until the mushrooms are soft.

Put the mushrooms to one side when cooked and use the hot pan to add the pumpkin seeds (no further oil required).  Gently shake the pan as they cook for a few minutes and they will pop nicely.

Put the bread onto toast.

Cook the egg whichever way you desire.

Finally put the smashed avocado mixture onto the bread, top with the mushrooms then the egg and finally the pumpkin seeds.  Season to taste before serving.

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