Description
A nourishing and colorful breakfast plate featuring perfectly fried eggs, sautéed mushrooms on sourdough toast, creamy avocado slices, garlicky spinach, and roasted tomatoes. Packed with flavor and balanced nutrients.
Ingredients
Units
Scale
- 2 large eggs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup fresh spinach
- 1 clove garlic, minced
- 1 small avocado, sliced
- 1/2 cup mushrooms, sliced
- 1 teaspoon butter or olive oil (for mushrooms)
- 2 slices sourdough bread
- 2 medium tomatoes, halved
- 1 teaspoon olive oil (for tomatoes)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a skillet over medium heat and add 1 tablespoon olive oil. Crack in the eggs and fry until the whites are set but the yolks remain runny, about 3–4 minutes. Season with salt and pepper.
- In a separate skillet, add 1 teaspoon butter or olive oil and sauté the mushrooms over medium heat until golden and tender, about 5–7 minutes. Season to taste.
- Toast the sourdough slices to desired crispness.
- In the same pan used for the eggs or mushrooms, add a dash of olive oil and sauté spinach with minced garlic for 2–3 minutes, until wilted. Add a pinch of salt.
- Drizzle the halved tomatoes with olive oil and sear them face down in a hot skillet for 2–3 minutes, or until lightly caramelized.
- Assemble everything on a plate: eggs, sautéed mushrooms over toast, spinach, avocado slices, and roasted tomatoes.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Use multigrain or gluten-free bread if preferred.
- Add chili flakes or hot sauce for extra spice.
- Substitute eggs with tofu scramble for a vegan version.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5g
- Sodium: 340mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg
