Instructions:
Step 1: Bring a small pot of water to a boil. Gently add eggs and boil for 8-10 minutes for hard-boiled. Remove and place in cold water to cool, then peel and slice in half.
Step 2: While the eggs cook, heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until tender and golden. Season with salt and pepper.
Step 3: Rinse and dry spinach, then place in a serving bowl as the base.
Step 4: Arrange avocado slices, sautéed mushrooms, cherry tomatoes, and sliced boiled eggs on top of the spinach.
Step 5: Season with a bit of salt, pepper, and a sprinkle of smoked paprika or chili flakes if desired. Serve immediately.
Storage and Reheating Tips:
This bowl is best served fresh, but you can prep ingredients ahead. Store boiled eggs (peeled), sautéed mushrooms, and cut veggies in separate containers in the fridge for up to 3 days. Assemble just before serving. Do not freeze.
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