Creamy Tomato & Mushroom Toast Plate with Jammy Eggs & Spinach
Indulge in the delightful Creamy Tomato & Mushroom Toast Plate with Jammy Eggs & Spinach, a heartwarming breakfast that combines creamy textures and fresh flavors. This dish features perfectly jammy eggs paired with sautéed mushrooms and garlicky spinach, all atop toasted whole-grain or sourdough bread. It’s not only quick to prepare—taking only 20 minutes—but also offers a nutritious start to your day. Perfect for brunch gatherings or cozy mornings at home, this dish is sure to impress with its vibrant presentation and satisfying taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Boiling, Sautéing, Toasting
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 2 eggs
- 1 cup baby spinach
- 1 cup sliced mushrooms (cremini or button)
- 2 slices fresh tomato
- 2 tbsp cream cheese (or dairy-free spread)
- 1 garlic clove, minced
- Olive oil or butter, salt, and pepper to taste
Instructions
- Boil the eggs for about 7 minutes for jammy yolks, then cool in ice water before peeling.
- Toast the slices of bread until crispy.
- Sauté sliced mushrooms and minced garlic in olive oil or butter over medium heat for 5-6 minutes; season with salt and pepper.
- Wilt the spinach in the same skillet until tender; season lightly.
- Spread cream cheese on one slice of toast, layer with tomato slices, and sprinkle parsley if desired. On the second slice, add sautéed mushrooms.
- Serve the toast alongside halved jammy eggs and wilted spinach, garnished with chili flakes.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 460
- Sugar: 3g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 186mg