Initiated my weekend with a light and healthy brekkie of portobello mushrooms on two pieces of lightly toasted sourdough. This comes with fresh baby spinach and sweet bombs of cherry tomatoes. Drizzled over are truffle oil, extra virgin olive oil and a rich aged balsamic vinegar. I couldn't say no to an add-on of scrambled eggs either because they're exceedingly smooth and oh-so-silky 😋