This quick recipe can make a great breakfast or a satisfying lunch. Mushrooms are rich in vitamins and minerals—like selenium, an important antioxidant for metabolic health—and eggs pack a nice hit of protein.
Servings: 4
Ingredients: 9
Prep: 20 minutes
Ingredients
1 tablespoon olive oil
2 cloves garlic, sliced
2 cups portobello mushrooms, diced
1 cup cherry tomatoes, halved
1 tablespoon fresh oregano, chopped
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
Salt and pepper, to taste
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 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 slices of toast. Top with the mushroom mixture and then the 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.
Nutrition Facts (per serving)
Calories: 242; 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
© 2023 Fred Hutchinson Cancer Research Center, a 501(c)(3) nonprofit organization. Used with permission.
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