Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nutrient-packed, savory breakfast hash of sautéed spinach and mushrooms topped with perfectly poached eggs. This whole30-inspired breakfast (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 Whole30 cuisine 220 cal/serving
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Ingredients

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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Frequently asked questions

How long does Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Spinach and Mushroom Breakfast Hash with Poached Eggs whole30?

Yes — this recipe is tagged whole30, low carb, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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