Avocado Toast provides a fresh bite


Photo provided by Alexis Shofner/ The Runner

Alexis Shofner, Staff Writer

If breakfast is the most important meal of the day, then it should be a meal you enjoy. This loaded avocado toast is the perfect balance of fresh and savory and looks like a high-class vegan café meal without being overpriced. It’s a quick, filling, and easily customizable dish to start your day.  

Yields: 1-2 servings
Prep time: 3-5 min
Cook time: 7 min
Total time: 10-12 min  


– Garlic Sourdough bread 
– 1 large avocado 
– Garlic salt to taste
– Pepper to taste
– Pinch of paprika  
– Baby Bella mushrooms 
– Cherry tomatoes 
– 2 cloves of garlic 
– Olive oil 

Optional Toppings: 

– Salsa or Hot Sauce 
– Vegan queso fresco 
– Micro Sprouts  


Prepare the veggies by mincing 2 cloves of garlic, slicing the Baby Bella mushrooms, and cutting the Cherry tomatoes into halves.  

After preparing the veggies, add olive oil to a pan over low heat and toss in the mushroom slices.  

Sauté the mushrooms for about 2 minutes before adding in the minced garlic, garlic salt, pepper, and paprika (each seasoning to taste).  

At this point, pop the bread of your choice (garlic sourdough was used for this recipe) into the toaster so that it will be ready by the time the veggies are done cooking.  

Continue to sauté the mushrooms and garlic for another 5 minutes until they are soft and fragrant before cutting the heat.  

Now it’s time to plate. Cut the avocado open and smash it directly on to the toast and sprinkle on a pinch of garlic salt and pepper before adding the Cherry tomato halves.  

Place the mushroom and garlic mixture on top followed by sprouts, salsa, and queso fresco (all toppings are of course optional and customizable).  

Eat immediately and enjoy this simple-yet-delicious meal.