Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach
Servings 1
Equipment
- Small Saucepan
- Poaching Cups or Ramekins
- Large skillet
Ingredients
- 1 tbsp butter or olive oil
- A handful of button mushrooms sliced
- 1 tbsp yellow onion diced finely
- A handful of grape tomatoes sliced in half
- A 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 toasted
Instructions
- Poach the eggs by adding water to a small saucepan, filling it two-thirds full; bring the water to a boil. Reduce the heat to a 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 large 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.