Mushroom & Spinach Breakfast Toast with Eggs

Directions

Prepare the Mushrooms:

1. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

2. Add the Portobello and flat mushrooms. Sauté for 3–4 minutes until they soften and start to release their juices.
3. Drizzle the balsamic vinegar over the mushrooms and cook for another minute until coated and slightly caramelized. Set aside.
4. Wilt the Spinach:
5. In the same skillet, add the baby spinach leaves. Sauté for 1–2 minutes until just wilted. Set aside with the mushrooms.
6. Cook the Eggs:
7. Wipe the skillet clean and heat the remaining teaspoon of olive oil over medium heat.
8. Crack the eggs into the skillet and cook sunny-side up, or to your preferred doneness.
9. Assemble the Toast:
10. Place the toasted low-carb sourdough slices on a plate.
11. Top each slice with a layer of sautéed spinach and mushrooms.
12. Gently place an egg on top of each toast.
13. Add Optional Extras:
14. If desired, sprinkle with crumbled feta, fresh herbs, chili flakes, or seeds.
15. Add avocado slices on the side or as an additional topping.
16. Serve and Enjoy:
17. Serve immediately, savoring the delicious mix of textures and flavors.