Here is a vegetarian breakfast or brunch. My youngest will love this one. Crunchy toast topped with creamy ricotta cheese then an earthy mushroom bolognese. Other supporting flavors are balsamic vinegar, Worcestershire chives and I topped with with a runny egg. I hope you like it.

4 slices sourdough bread
2 tablespoons olive oil
1 clove garlic minced
1 small onion diced
4 cups chopped mushrooms
1/5 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 cup ricotta cheese
1/4 cup Parmesan cheese
1/4 cup chives

Eggs optional

In a bowl add ricotta, Parmesan cheese and chives. Mixed until combined.

In a skillet on medium low add oil and mushrooms and onions. Cook until mushrooms are reduced by 1/2 and browned.

Add Worcestershire, balsamic, salt and pepper.

Toast sourdough.

Cook egg over easy.

Assembly
Sourdough toast
Ricotta spread
Mushroom bolognese
Egg
Chives