Start by splitting your English muffin in half and toasting it until it’s golden brown and crispy.
In a non-stick skillet, melt 1 teaspoon of butter over medium heat. Crack the egg into the skillet and cook it to your desired doneness.
If you’re including spinach, add it to the skillet once the egg is nearly finished cooking. Sauté for just a minute until wilted.
Place the toasted English muffin halves on a plate. Layer the sautéed spinach (if using) on top of the muffin, followed by the sliced avocado. Gently place the cooked egg on top of the avocado.
Sprinkle salt and pepper to taste over the egg. If you’re feeling fancy, grate fresh Parmesan cheese on top.
