Beautiful egg toast with gorgeous roasted tomatoes and pan roasted portobella mushrooms. Topped off with crispy garlic bits, fresh thyme, and sea salt and fresh cracked pepper. A quick, easy, whole30, and paleo breakfast!

• 2 portobello mushrooms
• 4 medium/small tomatoes
• 4 eggs
• fresh thyme for sprinkling in top
• salt & pepper to taste
• olive oil for cooking
• 6-8 cloves garlic

• 2 portobello mushrooms
• 4 medium/small tomatoes
• 4 eggs
• fresh thyme for sprinkling in top
• salt & pepper to taste
• olive oil for cooking
• 6-8 cloves garlic

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 on the stovetop (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 a drizzle of olive oil (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 a drizzle of olive oil 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.