Toasted Gluten-Free Sourdough with Garlicky Yogurt Spread, Sautéed Mushrooms, Soft-Boiled Egg, Dill, and Za’atar

First, prepare the garlicky yogurt spread by combining Greek yogurt with a drizzle of olive oil, a dash of salt, pepper, and garlic powder. Next, make the soft-boiled egg: bring water to a boil, carefully add an egg, boil for 6 minutes, then immediately transfer the egg to ice cold water to stop cooking. While the egg is boiling, toast your gluten-free sourdough bread. Sauté the mushrooms until tender (specific instructions for sautéing mushrooms are not provided). Once all components are ready, spread the garlicky yogurt on the toasted sourdough. Top with the sautéed mushrooms, the soft-boiled egg, fresh dill, and a generous sprinkle of Za'atar (bagel seasoning).