Ingredients:

1 slice whole wheat bread

1 large egg

1/4 avocado, sliced

1 small tomato, sliced

Handful of baby spinach

Salt and pepper, to taste

Optional toppings: Sriracha sauce, microgreens

Instructions:

Toast the slice of whole wheat bread until golden and crispy.

Meanwhile, heat a non-stick skillet over medium heat. Crack the egg into the skillet and cook it to your desired level of doneness (e.g., sunny-side up, over-easy, or scrambled).

Place the toasted bread on a plate. Arrange the sliced avocado, tomato, and baby spinach on top of the bread.

Carefully transfer the cooked egg onto the sandwich.

Season with a pinch of salt and pepper to taste.

If desired, drizzle Sriracha sauce over the sandwich for added spice and flavor.

Garnish with microgreens for an extra touch of freshness.

Serve immediately and enjoy the delicious open-faced egg sandwich.

Calorie breakdown per serving (approximate):

Calories: 250

Protein: 12g

Carbohydrates: 20g

Fat: 13g

Fiber: 7g

Sugar: 2g

Note: The calorie count may vary depending on the specific brands and quantities of ingredients used.

This open-faced egg sandwich is a simple yet satisfying breakfast option. The combination of whole wheat bread, creamy avocado, ripe tomato, and nutrient-rich baby spinach creates a delicious and nutritious base. The egg adds protein and makes the sandwich more filling. Seasoned with salt and pepper, this sandwich is packed with flavor. Customize your sandwich by adding your favorite toppings such as Sriracha sauce for a spicy kick or microgreens for an added burst of freshness. The open-faced style allows you to appreciate the layers of ingredients and makes for a visually appealing dish. Enjoy the crispy toast, the creamy avocado, the juicy tomato, and the perfectly cooked egg. This sandwich is not only tasty but also provides a good balance of protein, carbohydrates, and healthy fats to fuel your day.