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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’s as nutritious as it is delicious. This dish features perfectly cooked sunny eggs nestled on a bed of garlicky sautéed spinach and earthy mushrooms, complemented by creamy avocado on toasted whole grain or sourdough bread. It’s not just a meal; it’s a delightful way to kickstart your day with wholesome ingredients that energize and satisfy. Perfect for brunch gatherings or busy mornings, this recipe can be customized to suit your taste preferences, making it a versatile choice for any occasion.

Ingredients

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

Instructions

  1. Heat 1/2 tablespoon 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 yolks remain soft. Season with salt and pepper.
  2. In another pan, heat a drizzle of olive oil over medium heat. Add minced garlic (if using) and briefly sauté before adding spinach. Cook for 1-2 minutes until just wilted.
  3. In the same pan as the spinach, add sliced mushrooms and sauté until golden brown. Roast or pan-fry tomato halves until softened.
  4. Toast your slice of sourdough or whole grain bread until crisp, then top it generously with sautéed mushrooms.
  5. Assemble your plate with sunny eggs alongside sautéed spinach, roasted tomatoes, avocado slices on toast, and garnish with parsley.

Nutrition

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

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