Sautéed Mushrooms and Spinach Open-Faced Toast with Poached Egg

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

Earthy sautéed mushrooms and tender spinach atop toasted sourdough, crowned with a silky poached egg for a satisfying brunch bite. This french-inspired brunch (vegetarian) ready in about 25 minutes combines sourdough bread slices, olive oil, garlic cloves, minced 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

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

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 but not browned.
2. Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and have released moisture.
3. Step 3: Add 3 cups fresh spinach leaves, 1/2 tsp salt, and 1/4 tsp black pepper to the mushrooms; cook for another 2-3 minutes until spinach wilts and reduces in volume.
4. Step 4: Meanwhile, bring a medium saucepan of water to a gentle simmer, add 2 tbsp white vinegar.
5. Step 5: Crack each of the 4 large eggs into separate small bowls.
6. Step 6: Create a gentle whirlpool in the simmering water with a spoon and carefully slide one egg at a time into the water; poach for 3-4 minutes until whites are set but yolks remain soft.
7. Step 7: Remove eggs with a slotted spoon and drain on paper towels.
8. Step 8: Toast 4 slices of sourdough bread until golden and crisp.
9. Step 9: Divide the mushroom and spinach mixture evenly over the toasted bread slices, then top each with a poached egg.
10. Step 10: Garnish with 1 tbsp finely chopped chives and serve immediately.