Preparation Steps:

• In a mixing bowl, combine the goat cheese, chopped fresh chives, grated garlic, and onion powder. Mix until smooth and well combined. Set aside.
• In a skillet, heat 2 teaspoons of extra-virgin olive oil over medium heat. Add the spinach and a pinch of sea salt, cooking until wilted, about 2-3 minutes. Remove from heat and set aside.
• In the same skillet, crack the large eggs into the pan. Season with ½ teaspoon of sea salt. Cook to your desired doneness—sunny-side-up, over-easy, or scrambled, about 3-5 minutes.
• While the eggs are cooking, toast the English muffins until golden brown.
• Spread a generous layer of the goat cheese mixture on the toasted side of each English muffin half. Layer with a slice of tomato, the sautéed spinach, and the cooked egg. Top with thinly sliced red onion and optional avocado slices, if using. Add microgreens or sunflower sprouts for an extra crunch, and drizzle with your favorite hot sauce.
• Serve immediately while warm and enjoy your delicious breakfast sandwich with a side of fruit or a warm beverage!