Split your whole grain English muffins and place them in the toaster. You want a deep, golden brown crust. This prevents the bread from getting soggy once we add the moist ingredients.

In a small non-stick skillet, crack your eggs. I prefer to cook mine over-medium, so the yolk is jammy but not running down my sleeves. Season immediately with sea salt and black pepper.

During the last minute of cooking the eggs, toss a handful of spinach into the pan. Let the residual heat gently wilt the leaves. It only takes seconds and adds a lovely earthy depth to the vegetable breakfast sandwich.

Place a slice of sharp cheddar directly onto the hot egg while it is still in the pan. Cover with a lid for thirty seconds.

While the cheese melts, mash your avocado in a small bowl with a squeeze of lemon. This keeps it bright and prevents browning.

Spread the avocado on the bottom muffin half. Layer the wilted spinach, then the cheesy egg, and finally the fresh tomato slice. Top it with the other half of the muffin and press down gently.