In a mixing bowl, combine the goat cheese, chopped chives, grated garlic, and onion powder. Mix until smooth and creamy. Set aside.
In a skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the spinach and a pinch of sea salt. Sauté for about 2-3 minutes until wilted. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil if needed. Crack the eggs into the skillet and season with sea salt. Cook to your desired doneness—sunny side up, over-easy, or scrambled works well.
While the eggs are cooking, toast the English muffins until golden brown.
Spread a generous layer of the goat cheese mixture on each toasted muffin half. Top with sautéed spinach, a cooked egg, tomato slices, and thinly sliced red onion. If desired, add avocado slices and microgreens or sunflower sprouts for extra flavor and nutrition.
Drizzle with your favorite hot sauce for an extra kick. Serve immediately and enjoy your delicious breakfast sandwich!
