- 2 farm fresh eggs
- 1/2 white onion, thinly sliced
- 1/2 cherry tomatoes, chopped in half
- 1/2 anaheim pepper, seeded and julienned
- 2 tablespoons La Tourangelle Avocado Oil
- 2 handfuls fresh spinach
Place a handful of spinach on two serving plates. Heat one tablespoon of Avocado oil in a medium non-stick skillet over medium high heat until shiny. Add onions and peppers to the skillet, and let stand for about 3 minutes before stirring, so they crisp nicely. Stir, then repeat until the onions and peppers are crisp on all sides. Remove from the pan, and divide between your two plates on top of the spinach. Add 1 tablespoon Avocado Oil followed by both eggs into the pan; season eggs with salt and pepper, then cover with a lid for 2 minutes as the eggs cook. Remove the eggs without flipping once the whites are completely cooked, the yolk is to your liking, and place on top of each plate of vegetables. Throw the tomatoes in the pan and sear quickly for another 3-4 minutes, pushing them occasionally around the pan until their skin starts to blister. Remove and divide between the plates. Serve with your morning coffee and enjoy!