Begin by gathering all your ingredients. Slice avocado and tomato, and crumble feta cheese. Rinse spinach leaves and pat dry.

Heat a skillet over medium heat and drizzle in olive oil. Let it shimmer to prevent the egg from sticking.

Crack the egg into the skillet and cook sunny-side up for 3-4 minutes until the whites are set.

While the egg cooks, slice the ciabatta roll in half and toast until golden brown, about 2-3 minutes.

Layer fresh spinach on the bottom half of the ciabatta roll, followed by slices of tomato and avocado.

Sprinkle crumbled feta cheese over the layers of vegetables.

Gently slide the cooked egg onto the layered ingredients. Optionally, season with salt and pepper.

Cap off your sandwich with the top half of the ciabatta roll, pressing down gently.