Instructions
Step 1. Heat ½ tablespoon olive oil in a skillet over medium heat.
Step 2. Add the minced garlic and cook for 30 seconds until fragrant.
Step 3. Add the spinach and sauté for 2–3 minutes, stirring frequently, until wilted. Season lightly with a pinch of salt and remove from the skillet.
Step 4. In the same skillet, melt the butter with the remaining olive oil over medium heat.
Step 5. Crack the eggs into the skillet and cook until the whites are set and the yolks reach your desired doneness, about 3–4 minutes for sunny-side-up eggs.
Step 6. Slice the avocado and drizzle with lemon juice to maintain its color.
Step 7. Arrange the sautéed spinach on one side of a serving plate.
Step 8. Place the eggs beside the spinach and season with the remaining salt and black pepper.
Step 9. Add the avocado slices and halved cherry tomatoes to the plate.
Step 10. Garnish with red pepper flakes or fresh parsley if desired and serve immediately.
Storage and Reheating Tips
This meal is best enjoyed fresh for optimal texture and flavor.
Store leftover spinach and eggs in separate airtight containers in the refrigerator for up to 2 days.
Reheat the spinach gently in a skillet or microwave until warmed through.
Fresh avocado should be prepared just before serving, as it browns quickly after cutting.
Cherry tomatoes can be refrigerated in a sealed container for up to 3 days.
If meal prepping, keep all components separate and assemble just before eating.
Continue on the next page