First, prepare your avocado. Pit the avocado and scoop the flesh into a small bowl. Use a fork to mash it well.

Season the mashed avocado with a pinch of salt, black pepper, chili flakes, and garlic powder. Add 2 tablespoons of lemon juice and mix everything thoroughly until well combined.

Wash and slice the brown mushrooms. Set aside.

In a separate bowl, crack the three eggs. Season with a pinch of salt and black pepper, then add 1 tablespoon of cream. Whisk until just combined.

Heat a large pan over medium heat and add about 1 tablespoon of butter. Once melted, toast all four slices of toast bread until golden brown on both sides. Remove from the pan and set aside.

For the avocado toast, take two of the toasted bread slices. Generously spread the prepared avocado mixture on top of each slice.

On top of the avocado, place half of the burrata on each slice and gently spread it out with a fork.

Cut two thick slices from the heirloom tomato. Place one thick slice on top of the burrata on each toast. Sprinkle with salt flakes and drizzle with balsamic vinegar.

Using the same pan, add another tablespoon of butter. Once melted, add the sliced brown mushrooms and a pinch of salt. Sauté until the mushrooms are tender and slightly browned, about 5-7 minutes.

Pour the whisked egg mixture into the pan and mix them with the mushrooms. Let it sit for a few seconds until the edges begin to set.

Gently push the cooked portions of the eggs towards the center, allowing the uncooked liquid to flow underneath. Continue cooking and folding until the eggs are softly scrambled and no longer liquid.

Take the remaining two toasted bread slices. Divide the scrambled eggs and mushroom mixture evenly between them.

Serve each person one slice of the delicious avocado toast with burrata and tomato, and one slice of the savory scrambled eggs and mushrooms. Enjoy your breakfast!