Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast
Start your day off right with Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast—a delicious and nutritious breakfast option that’s ready in just 15 minutes. This vibrant dish combines perfectly cooked sunny eggs with nutrient-rich sautéed spinach and mushrooms, all topped on a slice of toasted bread and creamy avocado. It’s not only packed with essential vitamins but also offers a delightful balance of flavors that will keep you fueled throughout the day. Perfect for busy mornings or leisurely brunches, this recipe is easily customizable to suit your taste preferences.
- 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
- 45 button mushrooms, sliced
- 1 small garlic clove, minced (optional)
- 1 tbsp olive oil
- 2 medium tomatoes, halved
- 1 ripe avocado, sliced
- 1 slice sourdough or whole grain bread
- Fresh parsley, chopped (for garnish)
Instructions
- Heat half a 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 sauté pan, heat a drizzle of olive oil over medium heat. If using garlic, add it first and sauté for about 30 seconds. Then add spinach and sauté until just wilted (1-2 minutes).
- Add sliced mushrooms to the same pan and sauté until golden brown. Roast or pan-fry tomatoes until slightly softened.
- Toast your slice of bread until crisp, then top with sautéed mushrooms.
- Assemble your plate by adding sunny eggs, sautéed spinach, roasted tomatoes, and avocado slices on toast. Garnish with chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg