Toast the whole-grain bread until golden and crispy. Spread hummus on each warm slice.

Heat olive oil in a skillet over medium heat. Crack the egg into the pan and cook for 3 to 4 minutes until whites are set but yolk is runny. Season with salt and pepper.

In another skillet, cook sliced mushrooms and red onion with olive oil over medium-high heat for 5 to 6 minutes until golden. Add spinach and cook for 1 minute until wilted. Season with salt and pepper.

On one hummus toast slice, layer tomato slices seasoned with salt and pepper. On the second slice, arrange avocado slices in a fan pattern. Place the fried egg next to the toast, then arrange sautéed mushrooms and spinach on the plate. Garnish with fresh parsley and serve immediately.