Healthy Recipe: Mushroom & Egg Toast

This quick Mushroom & 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. So easy and so very good.

4 servings

20 min

9 ingredients

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)
  • 1/4 cup soft goat or cream cheese, divided
  • 4 soft boiled eggs
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 mushrooms, cherry tomatoes, chopped oregano and a sprinkling of salt and pepper. Cover and cook for 5 minutes. Uncover and stir, 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 soft boiled egg. Serve immediately.
Nutrition Facts (per serving)

Calories: 242; fat: 14g; saturated fat: 5g; polyunsaturated fat: 2g; monounsaturated fat: 6g; carbohydrates: 19g; sugar: 5g; fiber: 4g; protein: 11g; sodium: 411mg.

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, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in nutrition oncology, 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 Dieteticsand the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally posted on Cook for Your Life. It is used by permission.


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