Instructions
Step 1. Heat 1/2 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted. Season lightly with salt and pepper, then remove from the skillet.
Step 2. Add the remaining olive oil to the skillet and place the cherry tomatoes cut-side down. Cook for 2–3 minutes until slightly softened and lightly blistered.
Step 3. Crack the eggs into the skillet and fry them to your preferred doneness. Season with salt, pepper, and red pepper flakes if desired.
Step 4. Toast the whole-grain bread until golden brown and crisp.
Step 5. Arrange the sautéed spinach, cooked tomatoes, avocado slices, and fried eggs in a serving bowl or plate.
Step 6. Place the toasted bread alongside the vegetables and eggs.
Step 7. Sprinkle with sesame seeds if using and serve immediately.
Storage and Reheating Tips
Store leftover spinach and tomatoes in an airtight container in the refrigerator for up to 2 days.
Fried eggs are best enjoyed fresh, but they can be refrigerated for up to 1 day.
Store sliced avocado separately with a little lemon juice to help prevent browning.
Reheat the spinach and tomatoes in a skillet or microwave until warmed through.
Toast fresh bread when serving for the best texture.
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