Description
Start your day with a Creamy Tomato & Mushroom Toast Plate with Jammy Eggs & Spinach, a delightful breakfast or brunch option that beautifully combines rich flavors and nourishing ingredients. This dish features creamy cheese spread on toasted whole-grain or sourdough bread, topped with sautéed mushrooms, fresh tomatoes, and vibrant spinach. With perfectly jammy eggs on the side, this recipe is not only visually appealing but also packed with nutrients to keep you energized throughout the day.
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 2 tbsp cream cheese (or dairy-free spread)
- 2 slices fresh tomato
- 2 eggs
- 1 cup baby spinach
- 1 cup mushrooms, sliced (cremini or button)
- 1 garlic clove, minced
- 1 tsp olive oil or butter
- Salt and pepper to taste
Instructions
- Boil the eggs for about 7 minutes for a jammy yolk, then cool in ice water. Peel and halve.
- Toast the bread until golden brown.
- In a frying pan, heat olive oil over medium heat and sauté sliced mushrooms with minced garlic for about 5-6 minutes until golden brown. Season with salt and pepper.
- Add spinach to the pan and wilt lightly.
- Assemble by spreading cream cheese on one slice of toast, topping with tomato slices; on the other slice, layer sautéed mushrooms. Arrange jammy eggs and wilted spinach on the side.
- Serve warm, garnishing with chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 186mg