Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutrient-packed, savory breakfast hash of sautéed spinach and mushrooms topped with perfectly poached eggs. This recipe (whole30, low carb), ready in about 25 minutes, combines extra virgin olive oil, fresh baby spinach, 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 220 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 small minced shallot and sauté for 2 minutes until translucent and fragrant.
  2. Step 2: Add 8 oz sliced cremini mushrooms to the skillet, cook for 5-6 minutes until mushrooms release moisture and begin to brown.
  3. Step 3: Stir in 4 cups fresh baby spinach, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook until spinach wilts, about 3 minutes.
  4. Step 4: Meanwhile, bring a medium pot of water to a gentle simmer, add 2 tsp white vinegar.
  5. Step 5: Crack 4 large eggs one at a time into a small bowl, then gently slide each egg into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  6. Step 6: Use a slotted spoon to remove eggs from water, drain briefly on paper towels.
  7. Step 7: Divide the sautéed spinach and mushrooms among plates and top each with a poached egg for a wholesome Whole30 breakfast.

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