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Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast

Sunny Eggs with Sauted Spinach, Mushrooms & Avocado Toast
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Start your day off right with Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast! This vibrant breakfast dish combines perfectly cooked sunny-side-up eggs with garlicky sautéed spinach and hearty mushrooms, all served atop creamy avocado spread on crispy toast. Not only is it a feast for the eyes, but it’s also loaded with essential nutrients to fuel your morning. Quick to prepare in just 15 minutes, this meal is versatile enough for breakfast, lunch, or a light dinner. Customize it with your favorite herbs or seasonal vegetables for an added twist!

Ingredients

Scale
  • 2 large eggs
  • 1 cup fresh spinach leaves
  • 45 button mushrooms, sliced
  • 2 medium tomatoes, halved
  • Ripe avocado, sliced
  • 1 slice sourdough or whole grain bread
  • 1 tbsp olive oil (divided)
  • Salt & freshly cracked black pepper, to taste
  • 1 small garlic clove, minced (optional)

Instructions

  1. Heat half a tablespoon of olive oil in a non-stick pan over medium-low heat. Crack the eggs into the pan and cook until whites are set and yolks remain soft. Season with salt and pepper.
  2. In a separate sauté pan, heat a drizzle of olive oil. Add minced garlic if using, then toss in fresh spinach and sauté until wilted (about 1-2 minutes).
  3. In the same pan as the spinach, add sliced mushrooms and cook until golden brown. Add tomato halves and roast until softened.
  4. Toast your slice of bread until crisp and top generously with sautéed mushrooms.
  5. Assemble the plate by placing sunny eggs next to sautéed spinach, roasted tomatoes, and avocado slices on mushroom toast. Garnish with chopped parsley.

Nutrition

Find it online: https://recipesbypenelope.com/sunny-eggs-with-sauted-spinach-mushrooms-avocado-toast/