Savory Breakfast Plate with Soft Eggs, Toast & Greens
Start your day with a vibrant and nourishing Savory Breakfast Plate featuring soft-boiled eggs, creamy tomato toast, and sautéed greens. This wholesome meal combines protein-rich eggs with the freshness of sautéed spinach and earthy mushrooms, all served on crispy whole grain or sourdough bread. Perfect for busy mornings or leisurely weekends, this dish not only energizes you but also delights your taste buds with its colorful presentation and harmonious flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling, Sautéing, Toasting
- 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
- Chili flakes (optional)
- Salt & freshly ground black pepper
- Fresh parsley for garnish
Instructions
- Boil the Eggs: Bring water to a boil in a saucepan. Gently lower in the eggs and boil for about 7 minutes for jammy centers. Transfer to an ice bath to cool before peeling and halving.
- Sauté the Veggies: In a frying pan over medium heat, add olive oil or butter. Sauté sliced mushrooms until golden brown, then add spinach and wilt until just tender.
- Toast Assembly: Spread cream cheese on one slice of toast and top with tomato slices. On the other slice, pile on the sautéed mushrooms.
- Plate & Finish: Arrange both slices of toast on a serving plate alongside the soft-boiled eggs and wilted spinach. Season with salt, pepper, chili flakes (if desired), and garnish with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 370mg