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Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast

Sunny Eggs with Sauted Spinach, Mushrooms & Avocado Toast
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Sunny Eggs with Sautéed Spinach, Mushrooms & Avocado Toast is a vibrant and nutritious breakfast dish that perfectly balances flavor and health. With sunny-side-up eggs served alongside garlicky sautéed spinach and earthy mushrooms on a crispy slice of toast, this meal is not only visually appealing but also packed with essential nutrients. Topped with creamy avocado and garnished with fresh parsley, it’s an ideal choice for busy mornings or leisurely brunches.

Ingredients

Scale
  • 2 large eggs
  • 1 cup fresh spinach leaves
  • 45 button mushrooms, sliced
  • 1 small garlic clove, minced (optional)
  • 2 medium tomatoes, halved
  • 1 slice sourdough or whole grain bread
  • ripe avocado, sliced
  • 1 tbsp olive oil (divided)
  • Salt & freshly cracked black pepper, to taste

Instructions

  1. Heat ½ tbsp 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 to taste.
  2. In another pan, heat a drizzle of olive oil. Add garlic (if using) and spinach, then sauté for about 2–3 minutes until just wilted.
  3. In the same pan as the spinach, sauté the sliced mushrooms until golden brown. Roast or pan-fry tomato halves until slightly softened and caramelized.
  4. Toast your slice of sourdough or whole grain bread until crisp. Once done, top it generously with sautéed mushrooms.
  5. Arrange your sunny eggs alongside the sautéed spinach, roasted tomato halves, avocado slices on top of your mushroom toast. Garnish with fresh parsley before serving.

Nutrition

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