Avocado Breakfast with Chicken and Mushrooms

First, prepare your avocado. Cut it in half, remove the pit, and scoop the flesh into a small bowl. Mash it well with a fork until smooth or chunky, depending on your preference. Season it with lemon juice, salt, black pepper, garlic powder, and chili flakes. Stir everything together.

Next, prepare the chicken breast. Slice it into three even strips. Season the strips generously with a pinch of salt and black pepper on both sides.

Slice the mushrooms. Wash and thoroughly dry the rucola. Cut two thick slices from the heirloom tomato.

Heat a non-stick pan over medium heat. Add a small amount of butter (about 5g) and toast the two slices of bread until golden brown and crispy on both sides. Set aside.

In the same pan, add another small knob of butter (about 10g). Once melted, add the seasoned chicken strips. Fry them for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.

Add the remaining butter (about 5g) to the pan, and then add the sliced mushrooms. Cook them over medium-high heat, stirring occasionally, until they are browned and crispy, which should take about 5-7 minutes.

On each slice of toasted bread, evenly spread the mashed avocado mixture.

Place a handful of fresh rucola on top of the avocado on each slice. Then, lay one thick slice of heirloom tomato over. Sprinkle with salt flakes.

Arrange the cooked chicken strips over the avocado toast.

Finally, scatter a few Calamata olives, the mushrooms and some pieces of shaved Parmesan cheese next to the assembled toast. Serve immediately and enjoy your delicious breakfast!