Description
Start your day with a vibrant and nutritious breakfast that combines the best of flavors and textures. Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast is a delightful dish that can be whipped up in just 15 minutes. This meal features perfectly cooked sunny-side-up eggs laid atop creamy avocado on toasted bread, accompanied by garlicky sautéed spinach and golden-brown mushrooms. Not only does it look appealing, but each bite is packed with essential nutrients to fuel your morning. Whether you’re enjoying a leisurely weekend brunch or need a quick weekday meal, this recipe is versatile enough for any occasion.
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
- 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 set but yolks remain soft. Season with salt and pepper.
- In another pan, heat a drizzle of olive oil; add garlic (if using) and spinach. Sauté for about 2-3 minutes until just wilted.
- In the same pan as the spinach, sauté mushrooms until golden brown. Roast tomato halves until softened.
- Toast your bread slice until crisp and top it with sautéed mushrooms.
- Assemble your plate with sunny-side-up eggs, sautéed spinach, roasted tomatoes, avocado slices, and mushroom toast. Garnish with chopped parsley.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 468
- Sugar: 3g
- Sodium: 289mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 11g
- Protein: 17g
- Cholesterol: 370mg