With this recipe I definitely had time extra time to make this. If you are rushed in the morning you can sauté spinach and fry your egg the night before.
Ingredients
Rye Style gluten free bread (toasted) 1/2 teaspoon vegan mayonnaise dressing 1 teaspoon sun-dried tomato pesto 1/2 cup sautéed spinach
1 tsp vegan butter 1 fried fresh farm egg sprinkled with a little bit of salt and lactose free mozzarella shreds
Directions
Mix sun-dried tomato pesto and vegan mayo together to make the sauce.
In a small pan fry melt butter and fry egg
Once egg is almost done sprinkle with salt and lactose free cheese, cover the pan with a lid until cheese is melted
Set egg aside on a plate
In same pan sauté spinach (add little more butter if needed)
Layer your toast in this order 1)toast 2)pesto mayo sauce mixture 3)spinach 4)egg