Instructions
Step 1: Heat the olive oil in a skillet over medium heat.
Step 2: Add the garlic and cook for 30 seconds until fragrant.
Step 3: Add the spinach, salt, and black pepper and sauté for 2–3 minutes until wilted. Set aside.
Step 4: In the same skillet, lightly cook the cherry tomatoes for 2–3 minutes until slightly softened.
Step 5: Heat a nonstick skillet over medium heat and lightly grease if needed.
Step 6: Crack the eggs into the skillet and cook sunny-side up until the whites are set and the yolks remain runny, about 3–4 minutes.
Step 7: Season the eggs lightly with black pepper.
Step 8: Slice the avocado and arrange it in one section of a serving bowl.
Step 9: Add the sautéed spinach, tomatoes, and Kalamata olives around the bowl.
Step 10: Arrange the smoked salmon beside the vegetables.
Step 11: Sprinkle the crumbled feta cheese over the bowl.
Step 12: Place the sunny-side-up eggs in the bowl.
Step 13: Drizzle with extra-virgin olive oil.
Step 14: Sprinkle with dill, oregano, black pepper, and red pepper flakes if desired.
Step 15: Serve immediately.
Storage and Reheating Tips
Store the smoked salmon, eggs, spinach, and vegetables separately in airtight containers in the refrigerator for up to 2 days.
Avocado should be sliced fresh just before serving to prevent browning.
Reheat the spinach gently in a skillet or microwave until warmed through.
Sunny-side-up eggs are best enjoyed fresh but can be refrigerated for up to 1 day.
Keep the feta cheese and smoked salmon chilled until ready to serve.
For the freshest texture and flavor, assemble the bowl immediately before eating.
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