Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach
This poached egg on toast with sautéed mushrooms, tomatoes, and spinach was SO GOOD! I wanted to make myself a healthy and hearty breakfast so I went to my refrigerator in search of ingredients. I decided to sauté all 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!
How to Make a Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach
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.
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.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.
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.
Toast the piece of bread in a toaster, while the egg is poaching.
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.
Equipment
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
- 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.
- 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.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.
- 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.
- Toast the piece of bread in a toaster, while the egg is poaching.
- 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.
This looks amazing and I’m not that big of a fan of mushrooms. But this looks just delightful (and I’m a sucker for a poached egg). Mmm. Thanks for sharing.
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Oh Pam I love these kind of dishes that are invented by what is available in the fridge. So delicious as well as healthified.
Looks delicious! I love anything with mushrooms. Your egg is cooked to perfection!
Love this! I may just wake up early to make myself the same thing for breakfast tomorrow before I head off to work!
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 🙂
Looks like a fantastic breakfast indeed!!!
Hmmmm now I want to rush out and make myself a tasty poached egg! Take care Diane
This looks incredibly good !
The way of poaching a egg is completely new to me, I always put the egg in the water without a cup. I am going to try it at home with the cup ! 🙂
Lovely photo! Such a beautiful and healthy breakfast or lunch!
Oh yum another winner!
Best breakfast!! Your egg looks absolutely perfect 🙂
Gotta love a breakfast that tastes good AND is good for you! Love this!
Looks delicious! I made your creamy mashed potatoes and roast beef for dinner last night – SO GOOD!
I love egg yolk so much but have never tried to make a poached egg, I need to get over my fear 🙂
Poached Eggs are toast are so good. I think the veggie would make it even better!
what a gorgeous way to start the day. i don’t make poached eggs near enough!
I love egg sandwiches!
Great breakfast! I love poached eggs! And mushrooms & spinach are a great combo!
Looks like a wonderful breakfast ……….. lunch or dinner!
This looks like my kind of breakfast, very yummy!
I am a huge fan of MUSHROOMS! This is totally my breakfast!
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 🙁
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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!