Healthy Breakfast Plate with Eggs, Sautéed Veggies & Avocado Toast 🥑🍳🍅

Ingredients

For the Eggs 🍳:

2 large eggs

1 tbsp olive oil or butter 🧈

Salt and pepper to taste 🧂

For the Sautéed Veggies 🌿:

1 cup fresh spinach 🥬

1/2 cup mushrooms, sliced 🍄

1 medium tomato, halved 🍅

1 clove garlic, minced 🧄

1 tbsp olive oil 🫒

Salt and pepper to taste 🧂

For the Avocado Toast 🥑:

1 slice of sourdough or whole-grain bread 🍞

1/2 avocado, sliced 🥑

A pinch of salt, pepper, and chili flakes (optional) 🌶️

Directions 📝

Prepare the Veggies:

Heat olive oil in a skillet over medium heat.

Sauté mushrooms until golden (about 3-4 minutes), then season with salt and pepper. Set aside.

In the same pan, cook the spinach with garlic until wilted (1-2 minutes). Set aside.

Sear the halved tomato for 1-2 minutes, cut side down, until slightly softened and caramelized.

Cook the Eggs:

Heat a small amount of oil or butter in a non-stick skillet over medium heat. Crack in the eggs and cook sunny-side-up or over-easy, depending on your preference. Season with salt and pepper.

Make the Avocado Toast:

Toast the bread until golden. Top with sliced avocado and season with salt, pepper, and chili flakes if desired.

Assemble the Plate:

Arrange the eggs, sautéed spinach, mushrooms, seared tomato, and avocado toast on a plate. Garnish with fresh parsley if desired.

Tips & Variations 🌟:

Add a sprinkle of feta or goat cheese for extra flavor. 🧀

Swap avocado toast for roasted sweet potato slices for a low-carb option. 🍠

Use scrambled or poached eggs if you prefer