Open-Face Breakfast Sandwich
2 slices spelt bread, toasted
2 large organic eggs
¼ cup extra-virgin olive oil, preferably Greek
1 ½ cups spinach, washed and dried
¼ cup Kalamata olives, sliced
Half an avocado, cut into 4 slices
1/3 cup Greek feta, in small pieces
Salt & pepper to taste
Pinch of red pepper flakes
Place the olive oil in a large skillet over medium heat. Once the oil is hot, crack the eggs into the oil and place the bread in the toasted. Once the white has set, and the eggs are partially cooked, gently spoon some of the hot oil from the pan over the yolks. Once the eggs are cooked, transfer them to a plate. Add a pinch of red pepper flakes to the pan and toss in the spinach. Make sure the greens or dry or the oil will splatter. Saute the greens for 1-2 minutes, just until they are wilted. Stir in the Kalamata olives.
Place the two slices of toast on serving plates. Top with the greens and the egg. Add two slices of avocado to each plate. Break the feta into small pieces using your hands, and sprinkle it on top. Sprinkle the top with sea salt and freshly ground pepper. Serve.