Sautéed Mushrooms and Spinach with Poached Eggs on Sourdough

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Earthy sautéed mushrooms and tender spinach served atop toasted sourdough bread, crowned with perfectly poached eggs for a satisfying brunch. This mediterranean-inspired brunch (vegetarian) ready in about 25 minutes combines extra virgin olive oil, garlic cloves, minced, cremini mushrooms, sliced 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 320 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

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

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are browned and most moisture has evaporated.
3. Step 3: Add 4 cups baby spinach, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet, stirring until spinach wilts, about 2 minutes. Remove from heat.
4. Step 4: Toast 4 slices of sourdough bread until golden and set aside.
5. Step 5: Fill a wide shallow saucepan with 3 inches of water and bring to a gentle simmer. Add 2 tbsp white vinegar.
6. Step 6: Crack 1 large egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes until whites are set but yolk remains soft. Repeat for remaining eggs.
7. Step 7: Using a slotted spoon, remove each egg and drain on paper towels.
8. Step 8: Divide the mushroom-spinach mixture evenly over the toasted sourdough slices, top each with a poached egg, and sprinkle with 1 tbsp chopped fresh chives before serving.