This was actually a recipe for a breakfast sandwich that I couldn't eat without making a mess, so I simply amped up the amount of spinach and turned it into a salad. :) Enjoy!A bed of fresh spinach leaves,
topped with 2 slices of whole grain bread (Ezekial bread works well, and it's a great way to disguise it if you're not crazy about the texture), brushed with olive oil, sprinkled with sea salt or Herbamare, oven toasted, then torn into croutons,
add 2 poached eggs (firmly poached), seasoned with sea salt and freshly ground pepper to taste,
avocado chunks (optional),
salsa
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