Healthy Breakfast Plate with Eggs, Sautéed Veggies & Avocado Toast

Heat olive oil in a skillet over medium heat.
Sauté the mushrooms for about 3-4 minutes until golden, then season with salt and pepper. Set aside.
In the same pan, cook the spinach with garlic for 1-2 minutes until wilted. Set aside.
Sear the halved tomato for 1-2 minutes, cut side down, until slightly softened and caramelized.
Cook the Eggs:

Heat a small amount of oil or butter in a non-stick skillet over medium heat. Crack in the eggs and cook sunny-side-up or over-easy, depending on your preference. Season with salt and pepper.
Make the Avocado Toast:

Toast the bread until golden. Top with sliced avocado and season with salt, pepper, and chili flakes if desired.
Assemble the Plate:

Arrange the eggs, sautéed spinach, mushrooms, seared tomato, and avocado toast on a plate. Garnish with fresh parsley if desired.
Serving and Storage Tips: