Description
Toasted sourdough topped with sautéed mushrooms and apples, sunflower butter, and a hint of spice. A perfect weekend brunch!
Ingredients
Units
Scale
- 3 slices toasted sourdough bread
- 1/2 cups (118 ml) Sunbutter No Sugar Added
- 1/2 teaspoon chili flakes
- 1 tbsp olive oil
- 1 1/2 cups (355 ml) sliced mushrooms
- 1/4 cups (59 ml) onion
- Pinch of salt
- 1/4 sweet red apple
- 3 roasted garlic cloves
- 1 teaspoon Thyme
- 3 fried eggs
Instructions
- Heat the olive oil in a medium-high skillet.
- Stir together the sunflower butter and chili flakes and spread onto toasts.
- Sauté mushrooms and sliced onions, if using. Add in a pinch of salt and apples at the end so they are just barely cooked.
- Top toasts with mushrooms and apples.
- Add a clove of roasted garlic to each toast and sprinkle with dried thyme and a dash of sea salt, if desired.
- Top with fried eggs.
- Enjoy!
Notes
- For a richer flavor, use cremini or shiitake mushrooms instead of white button mushrooms.
- If you don’t have sunflower butter, substitute with another nut butter like almond or cashew butter.
- Toasted sourdough is key; stale bread will result in soggy toast. Toast until golden brown and crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 50