Sautéed Spinach and Shiitake Mushroom Toast with Poached Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

★ 4.2 (15 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Spinach and Shiitake Mushroom Toast with Poached Egg 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 Shiitake Mushroom Toast with Poached Egg?

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 Shiitake Mushroom Toast with Poached Egg?

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 Shiitake Mushroom Toast with Poached Egg for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Shiitake Mushroom Toast with Poached Egg vegetarian?

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

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