Cook the hashbrowns acoording to the package. I like mine crispy for this recipe.

FOR THE SAUCE: whisk all the ingredients together in a bowl and set aside.

On low heat, add the ghee. In a small bowl, whisk the eggs until frothy. Once the skillet is warm add the eggs and let it set until it almost looks like an omlette. Turn heat off and flip or slightly scramble the other side. Let the heat finish cooking the egg.

On the cripsy toast, add a layer of the secret sauce. Next add the spinach. Top it with the egg, sliced avocados, tomatoes, ebb seasoning, salt and pepper to taste. Then drizzle a little more sauce right on top and garnish with chives.

Enjoy!