why toast is the elite breakfast food

I've written a bit about avocado toast and why it's honestly one of my favorite foods. So, I thought for my semester's final blog post it was only right to bring back another fancy toast recipe that I've been loving recently.

I mean sure I love waffles and pancakes and oatmeal, but the crunch of toast with the right toppings is just *chefs kiss.* I really have some strong foodie opinions on breakfast (mostly that it's the best meal of the day) but also that toast is an underrated option that's actually so good.

My reasons:

• Endless toppings, so many ways to switch it up

• Sweet or savory, it never gets boring

• Great way to pack in some grains first thing in the morning (depending on your type of bread)

• Perfect way to try different spreads (cream cheeses, hummus, etc.)

So, here's the recipe for my latest favorite toast and I hope that you enjoy!

Basil + Balsamic Mushroom Toast (vegan, gluten-free)

Ingredients:

• 2 pieces of gluten-free sourdough toast (I use this brand)

• 1/4 ripe avocado

• baby bella mushrooms

• arugula

• balsamic or balsamic glaze

• fresh basil

• 1 egg (I love this brand)

• df cream cheese

• microgreens (optional)

Method:

• Pretty simple but cut & cook your mushrooms in some salt, pepper + a dash of paprika

• Then if you’re using plain balsamic add it in now and then once the mushrooms are almost done, add in your arugula so it cooks down slightly!

• Turn the heat off completely and stir in freshly chopped basil

• Spread a thin layer of avocado + dairy-free cream cheese on your toasted bread then add on your mushrooms + other greens

• Cook your egg and add that on then finish w balsamic glaze now if you didn’t add it earlier, enjoy!