Instructions:
Step 1: Toast the slices of bread until golden and crisp. Set aside.
Step 2: In a small skillet, heat olive oil or butter over medium heat. Crack in the egg and cook sunny-side-up until the white is set but the yolk remains runny. Season with salt and pepper.
Step 3: Arrange sliced avocado over a handful of baby spinach on one side of the plate, then top with the sunny egg.
Step 4: On the toast, layer the smoked salmon and a pinch of black pepper. Place it next to the avocado and egg.
Step 5: In a bowl, toss baby spinach, cherry tomatoes, cucumber, and crumbled feta with olive oil, vinegar or lemon juice, salt, and pepper.
Step 6: Serve the salad alongside the toast and egg for a complete meal.
Storage and Reheating Tips:
This dish is best enjoyed fresh. However, you can prep the salad ingredients ahead and store them (without dressing) in the refrigerator for up to 2 days. The egg and toast should be made to order for best texture and flavor. Store smoked salmon refrigerated and consume within its use-by date.
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