A delicious breakfast featuring sliced avocado on sourdough toast topped with sea salt, sautéed mushrooms with olive oil and rosemary, fried eggs cooked in ghee, and sweet potato hash with avocado oil and microgreens.
1: Slice avocado and red pepper.
2: Toast the sourdough bread.
3: Sauté mushrooms in olive oil and add rosemary.
4: Fry eggs in ghee.
5: Prepare sweet potato hash in avocado oil.
6: Plate the avocado and red pepper on the toast, and serve with sautéed mushrooms, fried eggs, and sweet potato hash topped with microgreens.
