Open-faced Egg Sandwich with Spinach, Mushroom, and Cheddar

Slice the mushrooms. Mince the garlic. Grate the cheddar cheese. Crack the eggs into separate bowls and season each with a pinch of salt and black pepper.

In a medium frying pan over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms to the pan in a single layer. Cook undisturbed for 3 minutes until golden on one side, then toss and cook another 2 minutes until softened and lightly browned. Season with salt and pepper.

Add the remaining 1 tablespoon of butter. Add the spinach in handfuls, stirring until each batch wilts. Cook until all spinach is just wilted, about 2 minutes total. Remove the pan from heat and set the vegetables aside.

In the same pan over medium heat, place the bread slices. Toast for 2 minutes per side until golden brown and crisp. Remove and set aside.

In the same pan over medium-low heat, add a small amount of butter if needed. Carefully slide the eggs into the pan. Cook for 3 minutes until the whites are set but the yolks remain runny. For firmer yolks, cook an additional 1-2 minutes.

Place the toasted bread slices on warm plates. Spoon the sautéed spinach and mushrooms evenly over each slice.

Using a spatula, carefully place one fried egg on top of each toast.

Scatter the grated cheddar over the hot eggs, allowing the residual heat to melt the cheese. Serve immediately.