Mushroom and Tomato Toast with Poached Egg

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Mushroom & Egg Toast

Name: Mushroom & Egg Toast
Prep time: 20

(5 votes, average: 3.80 out of 5)

20 min prep

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...

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

Calories

242 cals

Fat

14 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

19 g

Sugar

5 g

Fiber

4 g

Protein

11 g

Sodium

411 mg

Directions

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.
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.
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, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.