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Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast

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Start your day the right way with Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast. This vibrant breakfast combines perfectly cooked sunny-side-up eggs, nutrient-rich sautéed spinach, and earthy mushrooms, all served atop creamy avocado on toasted bread. Not only is this dish quick to prepare in just 15 minutes, but it is also packed with vitamins and healthy fats to fuel your morning. Perfect for a leisurely weekend brunch or a speedy weekday meal, this recipe is versatile and can easily be customized with your favorite vegetables or bread types. Enjoy a delicious start to your day with this wholesome breakfast option!

Ingredients

Scale
  • 2 large eggs
  • 1 cup fresh spinach leaves
  • 45 button mushrooms, sliced
  • 2 medium tomatoes, halved
  • 1 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 the eggs into the pan and cook until the whites are set but the yolks remain runny. Season with salt and pepper.
  2. In another pan, heat a drizzle of olive oil. If desired, add minced garlic and sauté until fragrant. Add spinach and cook for 1-2 minutes until wilted.
  3. In the same pan as the spinach, add sliced mushrooms and sauté until golden brown. Roast tomato halves until slightly softened.
  4. Toast your bread slice until crisp, then top it generously with sautéed mushrooms.
  5. On a serving plate, arrange sunny eggs, sautéed spinach, roasted tomatoes, avocado slices, and mushroom-topped toast. Garnish with freshly chopped parsley.

Nutrition

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

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