Preheat your oven to 180°C (356°F).

Slice the cherry tomatoes in half and the mushrooms into thin slices.

Drizzle a bit of olive oil into a non-stick pan over medium heat.

Add the mushrooms and cherry tomatoes to the pan, cooking until the mushrooms are golden and the tomatoes are softened, about 5-7 minutes.

Meanwhile, lightly toast the slice of whole grain bread. Once toasted, spread goat cheese evenly over the surface.

In a separate pan, fry the egg sunny side up with a small drizzle of olive oil. Season with salt and pepper to taste.

Once the egg is cooked to your liking, place it on top of the goat cheese-covered toast.

Top the toast with the sautéed mushrooms and tomatoes.

Garnish with fresh basil leaves before serving.