1 punnet of button mushrooms
2 large tomatoes (OR 10 cherry tomatoes)
2 pieces of bread
Salt and pepper
1 TBsp olive oil
1 TBsp balsamic vinegar
2 Tsp mixed herbs
1 garlic clove, crushed
Chop the tomatoes and avocado into small chunks.
Mix the tomato, avocado , oil and balsamic vinegar together in a bowl. Season with salt and pepper.
Wash the mushrooms to remove any dirt. On a low-medium heat, fry the mushrooms with the garlic, mixed herbs and salt and pepper in butter for 10 minutes.
Whilst the mushrooms cook, carefully crack the eggs into a small pan of boiling water on a low heat. Poach for 3 minutes.
Toast the bread. Spread with butter if desired.
Place the avocado mixure and mushrooms on top of the toast. Add the poached eggs, sprinkle with salt and pepper and enjoy!