Oyster Mushrooms & Scrambled Eggs on Sourdough Toast

1. Heat a large skillet over medium heat. Add the butter and let it melt.
2. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
3. Add the sliced mushrooms to the skillet and cook until they are golden brown and tender.
4. Stir in the fresh thyme leaves and season the mushrooms with salt and pepper to taste. Remove from heat and set aside.
5. In a separate bowl, whisk together the eggs until well combined. Season with salt and pepper.
6. Pour the whisked eggs into the skillet and cook, stirring gently, until they are scrambled and cooked to your desired consistency.
7. To assemble, spread the avocado on the sourdough toast. Top with scrambled eggs and the mushrooms.

Enjoy your delicious and nutritious breakfast of sautéed oyster mushrooms, served with scrambled eggs, avocado, and sourdough toast!