“Delightful Vegetarian American Breakfast: A Cinematic Culinary Experience”
Discover a delectable vegetarian American breakfast recipe that combines the flavors and textures of sourdough bread, avocado, spinach, cherry tomatoes, shiitake mushrooms, red bell pepper, eggs, and aged cheddar cheese in this photorealistic, Flux/ComfyUI compatible dish.
Allergens
Dairy, Eggs
Ingredients
- 2 slices of whole wheat sourdough bread 1 cup of baby spinach 1/4 cup of cherry tomatoes, halved 1/4 cup of shiitake mushrooms, sliced 1/4 cup of red bell pepper, diced 1/2 cup of avocado, mashed 2 large free
- range eggs 1 slice of aged cheddar cheese 2 tablespoons of unsalted butter Salt and freshly ground black pepper, to taste
Instructions
- Heat a non stick skillet over medium heat.
- Add the spinach, cherry tomatoes, shiitake mushrooms, and red bell pepper to the skillet and sauté for 3 minutes or until softened. Season with salt and pepper to taste. Set aside.
- In a separate non stick pan, melt the butter over medium heat. Crack the eggs into the pan and cook to your desired preference. Season with salt and pepper.
- Toast the sourdough bread slices until golden brown. Spread mashed avocado on one side of each slice. e) Top the avocado covered side of one slice with the sautéed vegetables, followed by the cooked egg. Place the aged cheddar cheese on top of the egg and then cover with the second slice of bread, avocado side down.
Chef’s Insight
The key to this dish is in the balance of flavors and textures, so be sure not to overcook the vegetables or eggs.
Notes
Feel free to add additional seasonings or condiments to suit your taste preferences.