Mushroom and Spinach Eggs on Toast
Soft scrambled eggs folded with golden mushrooms and wilted spinach, piled onto crisp toast. A fast, high-protein breakfast or light lunch that comes together in one pan.
- Total
- 13 min
- Prep 4 · Cook 9
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Folding
- Savory
- Quick
- Stovetop
Instructions
-
Slice the mushrooms 5 mm thick. Crack the eggs into a bowl, add a pinch of the salt and a grind of black pepper, and beat with a fork until the yolks and whites are just combined.
~3 min
Slicing mushrooms evenly ensures they cook at the same rate, so some don't burn while others stay raw.
-
While step 1 waits
Toast the 2 slices of toast until crisp and golden.
~2 min
-
Heat the olive oil in a non-stick frying pan over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes, then stir and cook 2 minutes more until golden and their moisture has cooked off.
~4 min
Cooking mushrooms in a single layer without stirring lets them sear and brown instead of steaming in their own moisture.
Cook the mushrooms in a single layer without stirring at first so they brown instead of steaming in their own liquid.
Sautéing Use medium-high heat and avoid crowding the pan so mushrooms brown; stir only after they release moisture. For spinach, cook just until wilted to keep it bright green.
-
Add the spinach to the pan and stir for 1 minute until just wilted. Season with a pinch of the salt.
~1 min
Spinach wilts quickly; brief cooking preserves its texture and nutrients, and prevents it from becoming mushy.
Sautéing Use medium-high heat and avoid crowding the pan so mushrooms brown; stir only after they release moisture. For spinach, cook just until wilted to keep it bright green.
-
Lower the heat to medium-low and pour in the beaten eggs. Let them set for 20 seconds, then push them gently with a spatula, folding until softly scrambled and just set, about 2 minutes. Do not let them dry out.
~2 min
Lowering the heat and stirring gently prevents the eggs from overcooking, keeping them soft and creamy rather than rubbery.
Folding Use a spatula to gently push cooked egg from the edges to the center, tilting the pan to let raw egg fill the gaps. Stop when eggs are just set but still glossy.
-
Pile the eggs, mushrooms and spinach onto the toast, season with the remaining salt and black pepper, and eat straight away.
~1 min