Sautéed Mushroom and Spinach Toast with Poached Eggs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Earthy mushrooms and tender spinach sautéed with garlic, served on toasted bread and topped with perfectly poached eggs. This mediterranean-inspired brunch (vegetarian) ready in about 25 minutes combines cremini mushrooms, sliced, baby spinach leaves, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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

• 1 1/2 cups cremini mushrooms, sliced
• 2 cups baby spinach leaves
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 tbsp white vinegar
• 4 sourdough bread slices
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 1/2 cups sliced cremini mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-7 minutes until mushrooms release moisture and turn golden.
3. Step 3: Add 2 cups baby spinach leaves and cook, stirring, until wilted, about 2 minutes. Remove from heat and keep warm.
4. Step 4: Bring a medium saucepan filled with 4 cups water and 1 tbsp white vinegar to a gentle simmer over medium heat.
5. Step 5: Crack each of the 4 large eggs into separate small bowls. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the water one at a time. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
6. Step 6: Toast 4 slices sourdough bread until golden brown. Divide the mushroom-spinach mixture evenly over the toasts.
7. Step 7: Top each toast with a poached egg and sprinkle with 1 tbsp chopped fresh parsley. Serve immediately.