PREPARATION:

• Chop the mushrooms and half the onion into medium pieces.
• Heat the olive oil in a skillet and add the onions and mushrooms. Season with salt and pepper. Sauté.
• Crack the eggs into a bowl and whisk. Add salt and pepper, mix.
• Pour the mixture into the skillet and fry over low heat until the eggs are cooked. You can add natural still mineral water to create a steam bath and cook the eggs faster.
• Add the peeled and sliced ​​avocado, chopped pickled jalapeño pepper slices, chopped onion, a tablespoon of mayonnaise, and a pinch of pepper to a bowl and mix everything together.
• Cut the lettuce leaves in half, and cut the tomatoes into slices.
• Spray the grill with oil, heat to 200 °C, add the soya patties, and cook for a few minutes.
• Grill the sandwich bread slices and the butter bun cut in half.
• On the bottom half of the bun, layer the avocado sauce, lettuce leaves, tomatoes, crumbled feta cheese, a soya patty, more avocado sauce, a piece of the mushroom omelette, soya beans, and cover with the top half of the bun smeared with mayonnaise.
• On a slice of bread, layer the avocado sauce, lettuce leaves, tomatoes, crumbled feta cheese, a soya patty, more avocado sauce, a piece of the mushroom omelette, soya beans, and cover with a slice of bread smeared with mayonnaise.
• You can skewer the sandwich with a sprig of rosemary as garnish.