Prepare all ingredients as listed, slicing fruit and forming the beef into thin patties.

Heat half of the olive oil in a skillet over medium heat. Add spinach, season lightly with salt and black pepper, and sauté until just wilted. Remove from the skillet and set aside.

Heat the remaining olive oil in the skillet over medium heat. Add the ground beef patties, season with salt and black pepper and cook until browned and cooked to desired doneness, turning once. Remove from heat

Toast sourdough bread until golden brown.

Reduce heat to medium low. Crack eggs into the skillet and cook sunny side up until whites are set and yolks remain runny. Season lightly with salt and black pepper.

Spread goat cheese evenly over toasted sourdough slices. Top with beef patties, sautéed spinach, and eggs. Close the sandwiches with the remaining bread slices.

Combine pear and kiwi in a bowl and sprinkle with chia seeds.

Heat water to 175–185°F (80–85°C), just before boiling. Remove from heat, add green tea bags, and steep for 3 to 5 minutes. Remove tea bags and keep warm.

Serve the sandwich with the fruit and hot green tea.