Mushroom & Egg Toast | Recipes | Cook for Your Life

Mushroom & Egg Toast

Rated 4 out of 5
4 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This quick Mushroom & Egg Toast recipe can be a great breakfast or a satisfying quick lunch. Mushrooms are rich in vitamins and minerals like selenium, an important antioxidant for metabolic health, and the eggs...


  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 2 cups diced portobello mushrooms
  • 1 cup halved cherry tomatoes
  • 1 tablespoon fresh oregano, chopped
  • Salt and pepper, to taste
  • 4 slices of whole-grain bread, toasted (use white bread if on a bland or low-fiber diet)
  • ¼ cup soft goat or cream cheese, divided
  • 4 soft boiled eggs
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Nutrition Facts


242 cals


14 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


19 g


5 g


4 g


11 g


411 mg


  1. In a wide skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Add the garlic and cook for 3 minutes or until fragrant and beginning to turn golden.
  2. Add the mushrooms, cherry tomatoes, chopped oregano, and a sprinkling of salt and pepper. Cover and cook for 5 minutes. Uncover, stir, and cook for another 2 minutes. Taste for seasoning. Turn off the heat and let sit until ready to serve.
  3. Evenly spread 1 tablespoon of goat or cream cheese on each of the pieces of toast. Top with the mushroom mixture, then a soft boiled egg. Serve immediately.

Chef Tips

For a tasty touch of England, add a tablespoon of Worcestershire sauce to the mushrooms along with the other ingredients.

If portobellos are not available, quarter some baby bella, cremini, or button mushrooms.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society