Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

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  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    1

  • Course

    Breakfast

  • Cuisine

    American

Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings
  • 1 tsp olive oil
  • Handful of button mushrooms sliced
  • 1 tbsp sweet yellow onion diced finely
  • Handful of grape tomatoes sliced in half
  • Handful of baby spinach
  • 1 clove of garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste
  • Dash of crushed red pepper flakes
  • 1 egg
  • 1 piece of bread
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Instructions

  1. Poach the eggs by adding water to a small saucepan, filling it two-thirds full; bring the water to a boil. Reduce heat to simmer.
  2. Coat two poaching cups (or custard cups) with cooking spray then place them in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.
  4. Add the tomatoes, spinach, and minced garlic to the cooking mushrooms. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste, and a dash of crushed red pepper flakes.
  5. Toast the piece of bread in a toaster, while the egg is poaching.
  6. To serve, place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.
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