|5 min||10 min||2|
|1 tbsp||Butter, unsalted (or coconut oil)|
|3 medium egg||Egg|
|1 pinch||Himalayan sea salt|
|1 dash||Black pepper|
|1 cup||Baby spinach (or kale)|
|2 slice||Bread, sprouted, whole grain, Ezekiel (or gluten free bread)|
1. Heat a skillet over medium heat on your stovetop. Add butter and let cook for 15 seconds, being sure to not burn the butter.
2. Meanwhile, quickly whisk eggs with some sea salt, black pepper and pour them into the hot buttered skillet. Cook them for about 1 minute, and then add in the greens. Cook everything for an additional 3-4 miunutes, until greens have wilted and eggs are cooked through. Remove from heat and set aside.
3. Add the bread to the toaster and toast according to preference.
4. Meanwhile, gently mash the avocado in a small mixing bowl. Add the eggs to the avocado and mix everything together. Place egg and avocado mixture on top of toast. Serve immediately.
For vegan option use scrambled tofu instead of eggs.
You can also add cottage cheese to the mix for added protein.
Get creative with spices by adding: cajun seasoning, cumin, curry spices or hot sauce.
Optional toppings: tomatoes, sprouts, smoked salmon, salsa.