Rocket, Tomato & Avocado Sourdough Toast with Eggs & Mushrooms Recipe by Accredited Dietitian

Recipe by Accredited Dietitian Tarni Sanewski

Healthy fats and protein at breakfast or lunch to keep you feeling full and satisfied.

Preparation: 5min
Cooking: 5min
Serves: 2


1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Cup fresh rocket
2 Slices sourdough bread
½ Tomato sliced
½ Avocado, mashed
2 Eggs whisked
½ Cup chopped mushrooms
Salt & pepper, to taste


1. In a warm pot, add half olive oil and add chopped mushrooms. Cook until brown. Remove.
2. In the same pot, add rest of oil and add eggs. Cook through.
3. Toast sourdough and top with mashed avocado, sliced tomato and rocket. Drizzle with balsamic

Serve and enjoy!

Meet Dietitian Tarni

Tarni is an Accredited Practising Dietitian who is passionate about improving health, promoting recovery and preventing disease by inspiring healthy diet and lifestyle choices using a patient-centred approach. Graduating from the University of the Sunshine Coast with a Bachelor of Nutrition & Dietetics, Tarni has since had clinical experience working with acute cardiac and respiratory patients in hospital. Special interest areas include rehabilitation, weight management, cardiovascular disease, gut health and sports nutrition.

Outside of work, Tarni enjoys hiking, climbing mountains, exploring new places, drawing and photography. She is always experimenting with new foods, recipes and keeping up to date with the latest research in nutrition and dietetics.

Tarni is available for Dietetic appointments at our CaloundraWoolloongabbaChermside and Springfield locations.