About the Recipe
1 slice whole-grain sprouted bread
1 cup mushrooms
2 stalks green onion
Nonstick cooking spray
½ tsp. onion powder
½ tsp. garlic powder
1 dash sea salt (Himalayan salt)
1 tsp. crushed red pepper flakes
2 large eggs
¼ tsp. reduced-sodium soy sauce
Toast bread for 2 to 3 minutes; set aside.
Dice mushrooms. Slice green onions. Set aside.
Heat a medium, nonstick skillet over medium-high heat; lightly coat with spray.
Add mushrooms, onion powder, garlic powder, and salt; cook, stirring frequently, for 2 to 3 minutes, or until soft. Push mushrooms over to one side of the skillet.
Lightly recoat open side of skillet with spray; add red pepper flakes. Crack eggs into skillet; drizzle soy sauce over eggs.
Cook for 2 to 3 minutes, or until a crispy edge is reached; flip. Cook for 1 more minute, or until desired yolk consistency is reached.
Place toast on a serving plate; top with eggs and mushrooms. Garnish with green onions; serve immediately.