Creamy Tomato & Mushroom Toast Plate with Jammy Eggs & Spinach
Start your day with the delightful Creamy Tomato & Mushroom Toast Plate with Jammy Eggs & Spinach. This vibrant dish combines creamy cheese spread, savory sautéed mushrooms, and perfectly jammy eggs atop crisp whole-grain or sourdough bread, creating a beautiful balance of flavors and textures. Fresh spinach adds a nutritious element while juicy tomato slices provide brightness, making this meal not only a feast for the eyes but also a wholesome choice for breakfast or brunch. Easy to prepare in just 20 minutes, it’s perfect for busy mornings or leisurely weekends. Customize it with your favorite herbs or toppings to make it uniquely yours!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling, Sautéing, Toasting
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 2 tbsp cream cheese (or dairy-free spread)
- 2 eggs
- 1 cup baby spinach
- 1 cup mushrooms, sliced (cremini or button)
- 2 slices fresh tomato
- 1 garlic clove, minced
- 1 tsp olive oil or butter
- Salt & pepper to taste
- Chili flakes & parsley (optional garnish)
Instructions
- Boil the eggs for 7 minutes, then cool in ice water. Peel and halve.
- Toast the bread until golden.
- In a pan, heat olive oil or butter over medium heat. Sauté mushrooms and minced garlic for 5-6 minutes until golden brown. Season with salt and pepper.
- Wilt spinach in the same pan for about 2 minutes, seasoning lightly.
- Spread cream cheese on one slice of toast; top with tomatoes and parsley if desired. On the second slice, pile on sautéed mushrooms.
- Serve with halved jammy eggs and wilted spinach on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 370mg