Ingredients
- 2 slices whole-grain or sourdough bread
- 2 eggs
- 1 cup baby spinach
- 1 cup mushrooms, sliced (cremini or button)
- 2 slices fresh tomato
- 2 tbsp cream cheese (or dairy-free spread)
- 1 garlic clove, minced
- 1 tsp olive oil or butter
- Salt & pepper to taste
- Chili flakes & parsley (optional)
Instructions
- Boil the eggs in a pot for 7 minutes for jammy yolks. Transfer to ice water, cool, peel, and halve.
- Toast the bread slices 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 baby spinach lightly in the same pan with a touch of oil; season to taste.
- Assemble: Spread cream cheese on one slice of toast, top with fresh tomatoes; place sautéed mushrooms on another slice. Arrange boiled eggs and wilted spinach on the side.
- Serve warm, garnished with chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 398
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg