Eggs with Avocado and Mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 cup beech mushrooms, trimmed
- ¼ teaspoon sea salt
- 1-2 eggs
- ½ avocado
- 1 cup cherry tomatoes, optional
In a large skillet, heat the olive oil over medium-high heat until it begins to simmer. Carefully add eggs to the skillet, and cook until the white is set. Slide to one side and add mushrooms and slowly simmer until the edges of the eggs are slightly crispy. Add eggs and mushrooms to a warm plate with avocado served on the side. Sprinkle the avocado and eggs with flaky sea salt. For a spicy touch, add hot sauce.