Description
A well-balanced savory breakfast plate featuring soft-boiled eggs, lightly sautéed mushrooms and spinach, fresh tomato slices on cream cheese spread toast, perfect for a nutritious and satisfying start to your day.
Ingredients
Scale
For the Toast and Toppings
- 2 slices whole grain or sourdough bread
- 1 tbsp cream cheese or cashew spread
- 2 slices fresh tomato
For the Eggs and Vegetables
- 2 soft-boiled eggs
- 45 g cremini mushrooms, sliced
- 1 cup fresh spinach
- 1 tsp olive oil or butter
- Salt and pepper to taste
Instructions
- Boil the Eggs: Place eggs in boiling water and cook for 7 minutes for soft-boiled consistency. Immediately transfer them to an ice bath to stop cooking and make peeling easier.
- Sauté Mushrooms and Spinach: Heat olive oil or butter in a skillet over medium heat. Add sliced cremini mushrooms and cook until they turn golden brown. Then add fresh spinach and sauté until just wilted. Season lightly with salt and pepper.
- Prepare the Toasts: Spread cream cheese or cashew spread evenly onto one slice of bread and top with fresh tomato slices. On the second slice, pile the sautéed mushrooms evenly.
- Assemble the Plate: Peel the soft-boiled eggs and cut them in half. Arrange the two prepared toast slices on a plate alongside the halved eggs and the wilted spinach. Season with additional salt and pepper if desired and garnish with fresh parsley for a vibrant finish.
Notes
- Use an ice bath after boiling the eggs to ensure easy peeling and stop the cooking process.
- You can substitute cream cheese with a vegan cashew spread for a dairy-free option.
- Adjust salt and pepper according to your taste preferences.
- Serve immediately for the best texture and flavor.
