Directions
1. Make the Avocado Toast:
Toast the bread slices until golden and crisp. In a small bowl, mash the avocado with salt, pepper, and a squeeze of lemon juice if using. Spread the mashed avocado evenly over the toast and top with a pinch of black pepper or chili flakes for a subtle kick. The creamy avocado offers a perfect, buttery base that pairs beautifully with the savory eggs.
2. Cook the Eggs & Spinach:
In a medium skillet, heat the olive oil or butter over medium-low heat. Add the spinach and sauté for 1–2 minutes until just wilted and bright green. Pour in the beaten eggs and season with a little salt and pepper. Stir gently and cook slowly, folding the eggs until they’re soft, fluffy, and creamy. Avoid overcooking to keep the eggs tender.
