Avocado And Egg Toast With Spinach Salad And Coffee Recipe

Avocado and Egg Toast

1. Toast two slices of whole-grain bread until golden brown. 2. While the bread is toasting, scoop out the flesh of one ripe avocado into a bowl and mash it with a fork. 3. Season the mashed avocado with salt, pepper, and a squeeze of fresh lemon juice. 4. Spread the mashed avocado evenly over each slice of toasted bread. 5. In a non-stick skillet over medium heat, cook two eggs to your preference (sunny side up, over easy, or scrambled). 6. Place one cooked egg on top of each slice of avocado toast. 7. Optional: garnish with red pepper flakes, chives, or a sprinkle of feta cheese.

Spinach Salad

1. In a large bowl, combine 2 cups of fresh baby spinach, halved cherry tomatoes, thinly sliced red onion, and sliced cucumber. 2. For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, salt, and pepper. 3. Drizzle the dressing over the salad and toss to combine. 4. Optional: add toppings such as crumbled feta cheese, toasted nuts, or avocado slices.

Coffee

1. Brew a cup of your favorite coffee using your preferred method (drip, French press, espresso, etc.). 2. Serve the coffee hot and enjoy it with your meal.