1. Mash and spread the avocado over the slice of toast.
2. Sprinkle red pepper over the top of the avocado.
3. In a small skillet, over medium-high heat, fry the egg in olive oil, until yolk is cooked to desired doneness, about 1-2 minutes. Add spinach to the skillet just before the egg is finished cooking and sauté until wilted, about 1 minute.
4. Top avocado toast with the egg and spinach. Add sea salt and more red pepper flakes to the top to taste.

Calories: 324.7
Protein: 12 g
Carbohydrate: 37.8 g
Dietary Fiber: 7.96 g
Total Sugars: 19.2 g
Total Fat: 15.5 g
Saturated Fat: 3.152 g