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Mushroom & Egg Toast
Servings: 4
Prep time: 20

I love the meatiness of mushrooms! When I was a kid, ‘mushrooms on toast’ was a favorite teatime treat. This quick Mushroom & Egg Toast recipe turns my old favorite into a great breakfast or a satisfying quick lunch (and tea if you’re a Brit). So easy and so very good!


  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 and 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.


  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 2 cups diced portabella mushrooms
  • 1 cup halved cherry tomatoes
  • 1 tablespoon chopped fresh oregano
  • 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

Nutritional Information


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

*per serving

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Ann's Tips and Tricks

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

If you can’t find Portabellas, quarter some Baby Bellas, Crimini or button mushrooms.




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