A delicious breakfast featuring a mix of soft scrambled eggs, sautéed onions, shiitake mushrooms, and a delightful blend of tahini and fresh herbs. Served on toasted sourdough with a side of sautéed power greens.
1: Toast the champagne sourdough.
2: In a pan, heat ghee and sauté onions until translucent.
3: Add shiitake mushrooms and cook until soft.
4: In a separate bowl, prepare soft scrambled eggs.
5: Season eggs with tahini, fresh chives, fresh cilantro, and bacon salt.
6: Serve the sautéed mixture on the toasted bread with a side of sautéed power greens.
