Open Face Spinach Egg Sandwich

Directions

Heat 1 tablespoon olive oil in a medium skillet over medium heat until hot.

Add onions, stirring occasionally, and cook until onions are soft, about 3 minutes.

Add mushrooms, and cook until part of the water evaporates, about 5 minutes.

Stir in spinach, and cook until leaves are wilted or if using frozen spinach, cook until most water has evaporated, about 3 minutes.

Sprinkle cheese over, and stir until melted and combined.

Season to taste with salt and black pepper.

While vegetables are cooking, in two separate small bowls, add one egg, 1 teaspoon chia seeds, 1 teaspoon hemp seeds, ½ teaspoon dried parsley, and ½ teaspoon garlic powder.

Whisk until well mixed. Season each bowl with a bit salt and black pepper. Set aside.

Transfer mushroom-spinach mixture into a small bowl.

Cover with plastic wrap or a small dish to keep warm.

Wipe pan dry with clean paper towel.

To cook the first egg, heat 1 teaspoon olive oil into now-clean pan over medium heat until hot.

Set an egg ring in middle, pour egg mixture into ring, and cook for 2 to 3 minutes until egg sets.

Turn egg over and keep cooking the other side for another 1 minute or so.

Transfer cooked egg onto plate, repeat until second egg is cooked.

To assemble sandwich:

Place equal amount of mushroom-spinach mixture on each toast.

Place one egg over each mixture.

Serve with salsa.