Sautéed Garlic Spinach and Mushrooms with Poached Eggs

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Wilted garlic spinach and earthy mushrooms sautéed in olive oil topped with perfectly poached eggs for a nourishing Whole30 breakfast. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs fresh baby spinach, cremini mushrooms, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups fresh baby spinach
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 tbsp white vinegar
• 2 tbsp, chopped (optional) fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 8 oz sliced cremini mushrooms to the skillet, sprinkle with 1/2 tsp sea salt, and cook for 5 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Add 6 cups fresh baby spinach and remaining 1/4 tsp sea salt and 1/4 tsp black pepper. Stir frequently and cook for 3 minutes until spinach is wilted and tender.
4. Step 4: Meanwhile, fill a wide saucepan with 4 cups water and bring to a gentle simmer. Add 1 tbsp white vinegar. Crack 4 large eggs one at a time into small bowls, then gently slip them into the water. Poach eggs for 3-4 minutes until whites are set but yolks remain soft. Remove eggs with a slotted spoon and drain on paper towels.
5. Step 5: Divide the sautéed spinach and mushrooms onto plates, top each with a poached egg, and garnish with 2 tbsp chopped fresh parsley if desired.