Mushroom, Bae-con & Egg Scramble on Gluten-Free Bread

Heat a pan with avocado oil. Add the sliced mushroom and sauté until golden brown. Add the par-cooked plant-based bacon and cook until both are brown. Shift the mushroom and bacon to one side of the pan and add the scrambled eggs and egg white (seasoned with salt). Take the pan off the heat and vigorously mix the eggs with the bacon and mushroom. Spread the lox spread on the gluten-free toast. Top with the scramble, avocado slices, and fresh dill. Enjoy!