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!

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

Yield: 1

Cook Time: 10 min.

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

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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25 Responses to “Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach”

  1. 1

    Ms. Morgan — February 24, 2013 @ 8:05 pm

    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.

    Hope you can stop by and check out my 30 during 30 list: http://msmorgansrealitycheck.blogspot.com/2013/02/30-during-30.html

    [Reply]

  2. 2

    Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach | My Best Cookbook — February 24, 2013 @ 8:37 pm

    [...] Print Save [...]

  3. 3

    bellini — February 24, 2013 @ 9:31 pm

    Oh Pam I love these kind of dishes that are invented by what is available in the fridge. So delicious as well as healthified.

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  4. 4

    Anne ~ Uni Homemaker — February 24, 2013 @ 10:05 pm

    Looks delicious! I love anything with mushrooms. Your egg is cooked to perfection!

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  5. 5

    Chung-Ah | Damn Delicious — February 24, 2013 @ 11:38 pm

    Love this! I may just wake up early to make myself the same thing for breakfast tomorrow before I head off to work!

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  6. 6

    Larry — February 25, 2013 @ 4:04 am

    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 :-)

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  7. 7

    Jenn — February 25, 2013 @ 4:31 am

    Looks like a fantastic breakfast indeed!!!

    [Reply]

  8. 8

    Diane — February 25, 2013 @ 5:56 am

    Hmmmm now I want to rush out and make myself a tasty poached egg! Take care Diane

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  9. 9

    The Sketched Chef — February 25, 2013 @ 8:07 am

    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 ! :)

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  10. 10

    Natalie — February 25, 2013 @ 8:52 am

    Lovely photo! Such a beautiful and healthy breakfast or lunch!

    [Reply]

  11. 11

    Peggy Recker — February 25, 2013 @ 9:41 am

    Oh yum another winner!

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  12. 12

    Sues — February 25, 2013 @ 10:20 am

    Best breakfast!! Your egg looks absolutely perfect :)

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  13. 13

    Joanne — February 25, 2013 @ 10:41 am

    Gotta love a breakfast that tastes good AND is good for you! Love this!

    [Reply]

  14. 14

    Megan @ Megan's Miles — February 25, 2013 @ 11:28 am

    Looks delicious! I made your creamy mashed potatoes and roast beef for dinner last night – SO GOOD!

    [Reply]

  15. 15

    Rhonda — February 25, 2013 @ 12:03 pm

    I love egg yolk so much but have never tried to make a poached egg, I need to get over my fear :)

    [Reply]

  16. 16

    Jersey Girl Cooks — February 25, 2013 @ 12:22 pm

    Poached Eggs are toast are so good. I think the veggie would make it even better!

    [Reply]

  17. 17

    teresa — February 25, 2013 @ 1:13 pm

    what a gorgeous way to start the day. i don’t make poached eggs near enough!

    [Reply]

  18. 18

    Blond Duck — February 25, 2013 @ 3:29 pm

    I love egg sandwiches!

    [Reply]

  19. 19

    Andrea@WellnessNotes — February 25, 2013 @ 4:53 pm

    Great breakfast! I love poached eggs! And mushrooms & spinach are a great combo!

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  20. 20

    The Café Sucré Farine — February 25, 2013 @ 6:54 pm

    Looks like a wonderful breakfast ……….. lunch or dinner!

    [Reply]

  21. 21

    Words Of Deliciousness — February 25, 2013 @ 8:08 pm

    This looks like my kind of breakfast, very yummy!

    [Reply]

  22. 22

    Angie@Angie's Recipes — February 26, 2013 @ 4:31 am

    I am a huge fan of MUSHROOMS! This is totally my breakfast!

    [Reply]

  23. 23

    Chris — February 26, 2013 @ 1:59 pm

    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 :(

    [Reply]

  24. 24

    Niniisonund — April 9, 2013 @ 8:46 pm

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  25. 25

    Stace — February 23, 2014 @ 6:12 am

    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!

    [Reply]

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