Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast
Start your day off right with Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast, a vibrant and nutritious breakfast that is as delightful to the eyes as it is to the palate. This recipe brings together perfectly cooked sunny eggs paired with garlicky sautéed spinach and earthy mushrooms, all atop a slice of crispy toast topped with creamy avocado. Packed with vitamins, healthy fats, and flavors, it’s an energizing meal you can whip up in just 15 minutes. Whether you enjoy it for breakfast, brunch, or a light dinner, this dish is customizable to suit your taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 cup fresh spinach leaves
- 45g button mushrooms, sliced
- 1 ripe avocado, sliced
- 1 slice sourdough or whole grain bread
- 1 tbsp olive oil (divided)
- Salt and freshly cracked black pepper
Instructions
- 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 yolks remain soft. Season with salt and pepper.
- In another pan, drizzle olive oil and sauté minced garlic (if using) and spinach for about 2-3 minutes until wilted.
- Add sliced mushrooms to the same pan, cooking until golden brown. Roast or pan-fry tomato halves until slightly softened.
- Toast your slice of bread until crispy and top it with sautéed mushrooms.
- Arrange sunny eggs beside the sautéed spinach, roasted tomatoes, avocado slices, and mushroom toast on a plate. Garnish with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg