Ingredients

• 2 Portobello mushrooms
• 4 medium/small tomatoes
• 4 eggs (1 whole + 3-4 egg whites)
• Fresh thyme for sprinkling in top
• Salt & pepper to taste
• Olive oil spray
• 6-8 garlic cloves 

Directions

1. Slice the Portobello mushrooms in half. Drizzle a large fry pan with olive oil. Place the mushrooms in the pan and cook for about 10 minutes over medium heat (about 5 minutes on each side) until soft and kinda crispy on the edges. Once the mushrooms are cooked set them aside.
2. Cut tomatoes in half and cook in the fry pan with olive oil spray (just enough olive oil so they don’t stick or burn).

   Cook for about 10 minutes (about 5 minutes on each side). Once the tomatoes are cooked remove them from the pan and set aside.
3. Mince garlic and sauté with olive oil spray for about 1 minute until golden and crispy. Then set aside.
4. Fry the eggs (to your liking). Then layer and assemble the mushroom “toast”. Top with crispy garlic, fresh thyme leaves, sea salt, and fresh cracked pepper.