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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 with a burst of flavor and nutrition with this delightful recipe for Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast. Featuring perfectly cooked sunny-side-up eggs accompanied by garlicky sautéed spinach and earthy mushrooms, this dish is layered atop crispy, wholesome toast and topped with creamy avocado slices. Ideal for breakfast or brunch, it’s quick to prepare in just 15 minutes, making it perfect for busy mornings or leisurely weekends. Packed with vitamins and healthy fats, this nourishing meal will elevate your morning routine and provide the energy you need to tackle your day.

Ingredients

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  • 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
  • Salt & freshly cracked black pepper, to taste

Instructions

  1. Cook the Eggs: Heat 1/2 tablespoon of olive oil in a non-stick pan over medium-low heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain soft. Season with salt and pepper.
  2. Sauté the Spinach: In another pan, heat a drizzle of olive oil. Add garlic (if using) and spinach. Sauté for about 1-2 minutes until wilted.
  3. Prepare Mushrooms & Tomatoes: In the same pan used for spinach, sauté mushrooms until golden brown. Roast or pan-fry tomato halves until slightly softened.
  4. Toast the Bread: Toast the slice of bread until crisp and top it with sautéed mushrooms.
  5. Assemble: Arrange sunny eggs, sautéed spinach, roasted tomatoes, avocado slices, and mushroom toast on a plate. Garnish with fresh parsley.

Nutrition

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