Description
Start your day on a vibrant note with the delightful Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast. This nutritious dish features perfectly cooked sunny-side-up eggs served alongside garlicky sautéed spinach, golden mushrooms, and creamy avocado spread on crispy toasted bread. Packed with vitamins and healthy fats, it’s not only quick to prepare but also versatile enough for breakfast, brunch, or even a light dinner. Elevate your morning routine with this colorful plate that is as satisfying to the palate as it is to the eye!
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)
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- In a non-stick pan, heat ½ tablespoon of olive oil over medium-low heat. Crack in eggs and cook until whites are set but yolks remain soft. Season with salt and pepper.
- In another sauté pan, heat a drizzle of olive oil and add garlic (if using) followed by spinach. Sauté for about 1-2 minutes until just wilted.
- In the same pan as the spinach, add sliced mushrooms and cook until golden brown. Optionally roast or pan-fry tomato halves until slightly softened.
- Toast your slice of sourdough or whole grain bread until crisp and top generously with sautéed mushrooms.
- Assemble your plate with sunny eggs, sautéed spinach, roasted tomatoes, avocado slices, and mushroom toast. Garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 370mg