Avocado Toast with Mushroom Slaw

Hi friends!

I've been on a mission to find a sourdough starter to start experimenting with making bread—because clearly, I have all the time in the world (just kidding, our calendar is packed until the holidays). After asking around at different bakeries, I finally scored my starter from Alf’s Bakery in Chelsea Market. Sidebar: if you haven’t been there, their croissants are incredible—it took me right back to France. Along with their dreamy croissants, I also picked up a fresh sourdough loaf. I’m not usually a “bread person,” but a good sourdough always gets me excited, especially when it has that perfect crunchy crust. Alf’s was pure magic. Since then, I’ve been loving avocado toast, and my latest creation was so delicious that I had to share it with you all.

Ingredients:

• 1 slice of incredible sourdough

• 1 avocado

• 2 eggs

• ½ cup pre-cut carrot and broccoli slaw

• ½ cup mushrooms, sliced

• 2 tsp za’atar

• ½ tsp sumac

• ½ tsp chili powder

• 1 tsp chili flakes

• ½ tsp cumin

• ½ tsp coriander

• ⅛ cup feta cheese

• Salt and pepper to taste

• Extra virgin olive oil (EVOO) and butter or ghee

Instructions:

Prepare the Avocado:

• In a small bowl, scoop out the avocado flesh. Add 1 tsp of za’atar, ½ tsp of sumac, salt, and pepper.

• Mash and combine until smooth.

• Set aside.

Cook the Mushroom Slaw:

• In a medium skillet, heat a little butter or ghee over low heat.

• Add the sliced mushrooms with a pinch of salt and cook for about 5 minutes, until they start to soften.

• Add the pre-cut carrot and broccoli slaw along with 1 tsp of za’atar.

• Cook for another 2-3 minutes, just until the slaw begins to soften. Remove from heat and set aside.

Cook the Eggs:

• In a bowl, crack the eggs and whisk them together with ½ tsp of cumin, ½ tsp of coriander, ½ tsp of chili powder, and a pinch of salt and pepper until well combined.

• In the same skillet, add a bit more butter or ghee if needed, and heat over medium-low.

• Pour the egg mixture into the pan and let it cook undisturbed until the edges start to set.

• Gently stir the eggs to create soft curds, then sprinkle the feta cheese over the eggs.

• Continue cooking until the eggs are just set but still soft

Assemble the Toast:

• Toast your slice of sourdough to your liking.

• Spread the mashed avocado on top.

• Layer the mushroom and slaw mixture over the avocado.

• Place the scrambled eggs on top, then finish with a sprinkle of chili flakes and a drizzle of olive oil.

Enjoy your delicious avocado toast with mushroom slaw—it’s the perfect combination of flavors and textures!