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

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

This was SO GOOD! I wanted to make myself a healthy and hearty breakfast so I went to my refrigerator in search of ingredients. I found mushrooms, grape tomatoes, spinach, onions, and garlic as well as eggs and toast. I decided to sauté all of the veggies together, then place them on top of the toast followed by a poached egg. This breakfast was so healthy, delicious, and filling and it only took 10 minutes to make. I love that!

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

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place 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.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. 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. 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.

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

 

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

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

Cook Time: 10 minutes
Servings: 1

Ingredients

  • 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

Instructions

  • Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.
  • While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place 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.
  • While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. 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. 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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25 Comments

  1. And I thought I’d put put an egg on anything. Looks delicious Jenn. I just bought some of the poaching cups and really like them as no egg is lost. Bev says it’s not really poaching since the egg is not in the liquid and technically she may be right, but I don’t care – I’ll just call them steamed eggs and make her feel better 🙂

  2. Ahhhh too soon.

    I took Alexis to breakfast this weekend and we both got versions of Eggs benny and both of our eggs were undercooked to the point the whites were still runny. I will pass on poached eggs for a week or so. Major ick factor, thanks Perkins 🙁

  3. So yummy! I bought fresh tomatoes, mushrooms and eggs from the local farmers market and ended up making this for breakfast. If you have a little more time you can grab a shallow lasagne type dish and mix the olive oil, garlic, tomatoes and mushrooms and bake in the oven at 180 degrees c for 15 mins (or until tomatoes are softening) then make a gap or two, crack an egg into each gap and bake for a further 8-10 mins roughly, until whites have set and the yolk is to your liking then wilt spinach (tastes fine without but nutritious!!) and serve on top. Didn’t have any basil to hand but I imagine it’d work just as well tearing over once cooked!