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

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Pam / For the Love of Cooking

Equipment

  • Small skillet
  • Small Saucepan

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.