Spinach Egg Breakfast Sandwich

makes 1 sandwich

  • 2 slices sourdough bread
  • 1 teaspoon olive oil
  • 2 cups  baby spinach
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon pesto
  • 1/2 avocado, thinly sliced
  • 2 large eggs
  • 1/4 cup shredded cheddar cheese
  • salt + pepper

Grill or toast sourdough bread and set aside.

Add olive oil to a small non-stick skillet over medium-high heat and sauté the baby spinach with red pepper flakes until spinach is wilted, about 2-3 minutes. Set spinach aside and wipe skillet clean. Spray skillet with cooking spray. Beat eggs into a small bowl until well combined. Pour eggs in the skillet and let eggs set about 2-3 minutes. Place shredded cheese in the center of the egg and season with salt & pepper. Fold the sides into the center and fold in half again so you’ve created a square pocket of egg.

Spread pesto on one slice of bread and avocado onto the other. Season smashed avocado with salt. Place spinach onto the side with pesto followed by egg. Top egg with avocado smashed toast and serve hot.