Yummy Breakfast Sandwich with Spinach, Mushroom, Egg, and Avocado – Quick & Easy

Step 1: Prepare Spinach and Mushrooms

Wash and finely chop one bunch of spinach. Wash and slice 8 mushrooms. Set aside.

Step 2: Cook Spinach and Mushroom Mixture

In a pan, add 2 tablespoons of butter and 1 teaspoon of oil. Heat until melted. Add 2 teaspoons of finely chopped garlic and cook until it turns a light pink color. Add the chopped spinach and cook for 1 minute. Then, add the sliced mushrooms and cook for another 1 minute. Season with 1/2 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of oregano. Mix well. Add 1 tablespoon of all-purpose flour and cook on medium heat for 1 minute, mixing constantly. Pour in 1/2 glass of milk and continue to cook on medium heat for 5 minutes, ensuring the mixture remains creamy and not too dry. Transfer the mixture to a separate bowl and set aside for later use.

Step 3: Fry the Eggs

Wash the pan. Add 3 tablespoons of oil and heat it. Crack an egg into the hot oil and cook to your desired doneness, being careful not to overcook the yolk if you prefer it runny. Season with salt and black pepper to taste. Remove the cooked egg onto a separate plate. Repeat for the remaining two eggs.

Step 4: Prepare Avocado

Cut one avocado, remove the pit, peel, and slice it. Set aside.

Step 5: Toast Bread

Clean the pan again. Place two slices of bread in the pan and toast lightly on one side. Flip the bread to toast the other side.

Step 6: Assemble the Sandwich

On one slice of toasted bread, spread pizza sauce and place salad leaves. On the other slice, spread mayonnaise. On the pizza sauce side, add 1 tablespoon of the cooked spinach and mushroom mixture. Arrange avocado slices on top of the spinach mixture. Place one fried egg on the avocado. Cover with the other slice of bread (mayonnaise side down). Gently press the sandwich. Flip the assembled sandwich to toast both sides lightly until golden brown.

Step 7: Serve

Once toasted, remove the sandwich from the pan. Cut it in half diagonally and serve immediately. You can garnish with cherry tomatoes.

• Spinach has natural salt, so use less salt than usual.

• Do not overcook the egg yolk if you prefer it runny.

• Do not dry out the spinach and mushroom mixture too much; it should be creamy.

• The cooked spinach and mushroom mixture can be stored in the fridge for up to a month.

• This breakfast can also be served with tea.

• You can use brown bread instead of white bread.

• Cheese slices can be added to the sandwich.

• The sandwich can be made without avocado.