1 slice bread (I used sprouted grain), toasted
1 T. sweet onion, diced
1 large handful baby spinach
3 t. olive oil, divided
salt and pepper to taste
In a medium skillet, over medium heat, sautee the onion in 2 t. of oil until translucent. Add a large handful of washed baby spinach to the onion in the skillet, season with salt and pepper and cook, stirring, until wilted. Place spinach mixture on the toasted bread.
Add another teaspoon of oil to the skillet and return to the burner over medium heat. Crack an egg into a custard cup and carefully pour it into the hot oil. Season the egg with salt and pepper and cook until nearly set on top. Carefully flip the egg, to cook the top side, only a moment or two. Flip onto the spinach mixture.