This quick mushroom and egg toast recipe can be a great breakfast or a satisfying quick lunch. Mushrooms are rich in vitamins and minerals like selenium, an important antioxidant for metabolic health, and the eggs bring a nice hit of protein.
Minutes prep: 20
1 tablespoon olive oil
2 cloves garlic, sliced
2 cups diced portobella mushrooms
1 cup halved cherry tomatoes
1 tablespoon fresh oregano, chopped
4 slices whole grain bread, toasted (use white bread if on bland, low-fiber diets)
1/4 cup soft goat or cream cheese, divided
4 soft boiled eggs
- 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, 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.
Nutrition Facts (per serving)
Calories: 242; fat: 14g; saturated fat: 5g; polyunsaturated fat: 2g; mono-unsaturated fat: 6g; carbohydrates: 19g; sugar: 5g; fiber: 4g; protein: 11g; sodium: 411mg
For a tasty touch of England, add a tablespoon of Worcestershire sauce to the mushrooms along with the other ingredients. If portobellas are not available, quarter some baby bellas, cremini or button mushrooms.
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