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Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast

Sunny Eggs with Sauted Spinach, Mushrooms & Avocado Toast
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Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast is a vibrant breakfast that combines the richness of sunny-side-up eggs with the nutritious crunch of sautéed spinach and mushrooms, all complemented by creamy avocado on crispy toast. This dish not only brightens your morning but also packs a healthy punch, making it perfect for any occasion—from casual brunches to quick weekday breakfasts.

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)
  • 1 small garlic clove, minced (optional)
  • Salt & freshly cracked black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat 1/2 tablespoon of olive oil in a non-stick pan over medium-low heat. Crack in the eggs and cook until whites are set but yolks remain soft. Season with salt and pepper.
  2. In another pan, drizzle remaining olive oil and add minced garlic if desired. Sauté spinach for about 1-2 minutes until just wilted.
  3. In the same pan used for spinach, add sliced mushrooms and cook until golden brown. Roast or pan-fry tomatoes until slightly softened.
  4. Toast your slice of bread until crisp, then top with sautéed mushrooms.
  5. Assemble by placing sunny eggs next to spinach and roasted tomatoes alongside avocado slices on mushroom toast. Garnish with parsley.

Nutrition

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