Delectable Nordic Vegetarian Breakfast Feast: A Sensory Symphony of Textures and Flavors

Allergens

Egg, Dairy (Goat Cheese)

Ingredients

• 4 large free
• range eggs
• 1 cup fresh mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 medium avocado, sliced
• 2 cups baby spinach
• 1/2 cup goat cheese, crumbled
• 1/2 cup sourdough bread, thickly sliced and toasted
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling

Instructions

1. In a non stick pan over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté until they release their liquid and become golden brown, seasoning with salt and pepper to taste. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of butter and sauté the cherry tomatoes until they soften and start to blister. Season with salt and pepper, then remove from the pan and set aside.
3. Heat a separate non stick pan over medium heat, add the remaining butter and fry the eggs to your desired preference.
4. To assemble the dish, place two slices of toast on each plate. Top with baby spinach, sautéed mushrooms, blistered cherry tomatoes, and avocado slices. Add a fried egg on top, seasoning it with salt and pepper.
5. Finish by adding crumbled goat cheese on top and a drizzle of olive oil for extra flavor.

Chef’s Insight

Experiment with different types of cheese for unique flavors and textures.

Notes

Adjust cooking times according to your preferred egg doneness.