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

‘Mushrooms on Toast’ is a nice teatime treat. This quick Mushroom & Egg Toast recipe can be a great breakfast or a satisfying quick lunch (and tea if from Britain). So easy and so... very good.

1 tablespoon olive oil
2 cloves garlic, sliced
2 cups diced portabella 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 bland, low-fiber diets)
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 and 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 portabellas are not available, quarter some Baby Bella’s, Cremini or button mushrooms.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.