Instructions
step 1 Heat a non-stick skillet over medium heat and add half the olive oil or butter.
step 2 Add the mushrooms and sauté for 4–5 minutes until golden and tender. Remove and set aside.
step 3 Add the spinach to the same pan and cook for 1–2 minutes until wilted. Season with a pinch of salt and set aside.
step 4 In another pan, add remaining oil or butter and gently crack in the eggs. Cook sunny-side up or to your preferred doneness.
step 5 While the eggs cook, slice the avocado and tomato.
step 6 Plate the eggs in the center and arrange mushrooms, spinach, avocado, and tomato slices around them.
step 7 Season everything with salt and freshly ground black pepper.
step 8 Serve warm and enjoy your nourishing breakfast plate.
Storage and Reheating Tips
This breakfast is best served fresh. However, you can prep the sautéed mushrooms and spinach a day in advance and store them in an airtight container in the fridge. Reheat gently in a skillet. For the best texture and flavor, cook eggs and slice fresh veggies just before serving.
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