Brunch Recipe

Prepare ingredients

Bring eggs and milk to room temperature for 10 minutes. Rinse spinach and pat dry. Slice tomato into thick rounds. Trim and thinly slice scallions. Peel and pit the avocado; slice or smash depending on preference. Mince garlic. Crumble feta if not pre-crumbled.

Cook bacon

Heat a large skillet over medium heat. Add bacon slices in a single layer and cook 4–6 minutes per side until crisped to your liking. Transfer bacon to a paper-towel-lined plate, reserve 1 tablespoon bacon fat in the pan (discard excess or save). Keep warm.

Sauté spinach & tomato

In the same skillet with 1 tablespoon reserved bacon fat (or 1 tbs olive oil if preferred), add minced garlic over medium-low heat and cook 30 seconds until fragrant. Add baby spinach and tomato slices; sauté 1–2 minutes until spinach wilts and tomato warms through. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

Make scrambled eggs

In a bowl whisk together 6 eggs, 60 ml whole milk, 0.5 tsp black pepper and 0.5 tsp salt until slightly frothy. Melt 2 tbs unsalted butter in a nonstick skillet over medium-low heat. Pour eggs into the skillet and let them sit undisturbed 10–15 seconds. With a silicone spatula, gently push eggs from edges to center, forming soft curds. Remove from heat when eggs are still slightly undercooked (they will finish cooking in the pan). Taste and adjust seasoning with remaining salt if needed.

Toast bread & finish avocado

While eggs are cooking, toast 4 slices of sourdough until golden. If smashing the avocado: mash avocado flesh with a fork, add a squeeze of lemon juice, a pinch of salt and a few grinds of black pepper. If slicing, simply season slices lightly. Spread smashed avocado on toasted sourdough or top with slices.

Assemble plates

Divide avocado toast among 2 plates (2 slices each). Top each toast with half the sautéed spinach and tomatoes, then a generous portion of scrambled eggs (divide eggs evenly). Arrange 3 bacon slices per plate alongside. Sprinkle crumbled feta over eggs and tomatoes, scatter sliced scallions and a pinch of red pepper flakes. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon over the whole plate if desired.

Offer hot sauce on the side (2 tbs per serving recommended). Garnish each plate with microgreens or chopped parsley and an optional extra sprinkle of feta. Serve immediately while warm.