Mushroom & Egg Toast | Cook For Your Life
Mushroom and Tomato Toast with Poached Egg

Mushroom & Egg Toast

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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

‘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...


Ingredients

  • 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

  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.

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

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