Sautéed Spinach and Shiitake Mushroom Toast with Poached Egg

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Earthy shiitake mushrooms and tender spinach sautéed with garlic served atop toasted bread, crowned with a delicately poached egg for a nourishing brunch. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 25 minutes, combines shiitake mushrooms, sliced, fresh spinach leaves, 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

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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 cup sliced shiitake mushrooms and cook for 5 minutes, stirring occasionally, until softened and lightly browned.
3. Step 3: Add 2 cups fresh spinach leaves, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 2 minutes until spinach wilts. Remove from heat and set aside.
4. Step 4: Toast 4 slices sourdough bread until golden and crisp.
5. Step 5: Fill a medium saucepan with 3 inches of water, bring to a gentle simmer over medium heat, then add 1 tbsp white vinegar.
6. Step 6: Crack each of the 4 large eggs into individual small bowls, then gently slide them one at a time into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny.
7. Step 7: Using a slotted spoon, remove eggs and drain on paper towels.
8. Step 8: Assemble by dividing the sautéed mushroom and spinach mixture evenly across the toasted bread slices, topping each with a poached egg.