Savory Breakfast Plate with Soft Eggs, Toast & Greens
Start your day with a nourishing and flavorful Savory Breakfast Plate with Soft Eggs, Toast & Greens. This delightful dish features perfectly soft-boiled eggs paired with creamy tomato toast and sautéed spinach, offering a well-rounded meal that’s both satisfying and nutritious. In just 20 minutes, you can create this easy yet versatile breakfast that caters to various tastes. Whether you’re enjoying a leisurely brunch or need a quick morning boost, this plate is sure to become a favorite in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole grain or sourdough bread
- 2 soft-boiled eggs (boiled ~7 minutes)
- 1 tbsp cream cheese or cashew spread
- 2 slices fresh tomato
- 45g cremini mushrooms, sliced
- 1 cup fresh spinach
- 1 tsp olive oil or butter
- Salt & freshly ground black pepper to taste
- Optional: chili flakes, fresh parsley for garnish
Instructions
- Boil the eggs: In a saucepan, bring water to a gentle boil. Carefully add eggs and boil for about 7 minutes. Transfer to an ice bath immediately after boiling. Once cooled, peel and halve the eggs.
- Sauté the veggies: In a frying pan over medium heat, heat olive oil or butter. Sauté sliced mushrooms until golden brown, then add spinach and wilt until tender.
- Assemble the toasts: Spread cream cheese on one slice of toast topped with fresh tomato slices. On the second slice, pile on sautéed mushrooms.
- Plate it up: Place both toast slices on a plate alongside the halved soft-boiled eggs and wilted spinach. Season with salt, pepper, chili flakes (if desired), and garnish with parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg