I woke up one weekend morning craving brunch. As I eat plant-based and diary free, I find it a bit hard to find a good brunch place in Dublin. So I decided to take matters into my own hands and to do a super-loaded avo toast.

The ingredients are simple and the recipe takes about 10-15min to put together.

Bookmark this page for the time you’ll crave a veggie-ful breakfast or brunch, which I hope it will happen soon. :)

Roasted Cherry Tomatoes & Mushrooms on Hummus Toast

Instructions:

1. Place a skillet over high heat and add the whole cherry tomatoes. Cover the skillet with a lid.

2. After a couple of minutes, turn the cherries on the other side and move the skillet around to make sure the tomatoes are being cooked. Leave them on high heat for 1-2min more. Put the cherry tomatoes in a bowl.

3. In the same skillet, on the same high heat, add the chopped chestnut mushrooms. Move the skillet around to make sure the mushrooms are being cooked. You’ll notice they release water as they cook. The mushrooms are done when they turn light brown.

4. Toast the bread for 3minutes. Place the slices on a plate and cover them with a generous amount of hummus.

5. Add the tomatoes and mushrooms on the bread and sprinkle rosemary (on the tomatoes), thyme (on the mushrooms), olive oil (if using), sea salt and pepper on top.

Ingredients:

Yields - 1 portion

• 1/2 cup of hummus (store bought or recipe here)

• 1 cup cherry tomatoes

• 5-6 chopped chestnut mushrooms (any mushrooms would work)

• 1/4 teaspoon rosemary

• 1/4 teaspoon thyme

• sea salt & pepper to taste

• 2 slices bread of choice

• optional: 1 tablespoon olive oil