Gather:
Make:
- Prepare the Greens:
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the arugula and spinach to the skillet. Season with salt and pepper to taste.
- Sauté the greens for 2-3 minutes until they are just wilted but still vibrant. Remove from heat and set aside.
- Cook the Egg:
- In the same skillet, add a little more olive oil if needed and heat it over medium heat.
- Crack an egg into the skillet and reduce the heat to low. Cook gently until the whites are fully set but the yolk remains runny, about 2-3 minutes.
- Assemble the Bowl:
- Spoon the sautéed greens into a serving bowl.
- Carefully place the over-easy egg on top of the greens.
- Add slices of avocado and tomato and fresh basil leaves around the sides of the bowl.
- Sprinkle crumbled feta cheese and sunflower seeds over the top for added texture and flavor.
- If you like a bit of heat, sprinkle some red pepper flakes over everything.
- Serve:
- Serve your Sunny Morning Greens Bowl immediately with a slice of toasted whole-grain bread on the side for dipping into the egg yolk.
