This mushroom bruschetta with poached egg turns a simple slice of toast into a cafe-worthy breakfast — earthy sauteed mushrooms and spinach over lemon-thyme cream cheese, crowned with a runny poached egg. If bruschetta is your thing, try our Caesar Chicken Bruschetta or the Roasted Pepper Bruschetta with Cream Cheese. For poaching pointers, see the breakfast guides on AllRecipes and Serious Eats.
Ingredients
- 1 thick slice of bread (toast bread works)
- 1 onion, half-moons
- 150 g (5.3 oz) shiitake or any mushrooms, sliced
- 2 tbsp cream cheese
- 1 lemon wedge
- Fresh thyme
- 1 egg
- Handful of spinach
- 1 garlic clove
- 1 tbsp butter
Instructions
- Toast the bread on both sides in a dry skillet. Slice the mushrooms, cut the onion into half-moons, crush the garlic, and wash and dry the spinach.
- Saute the onion first, then add the mushrooms and spinach; season with salt and cook until done.
- Mix the cream cheese with thyme and a squeeze of lemon.
- Poach the egg.
- Spread the toast with the cream cheese mixture, top with the mushroom mix and the poached egg.
Tips
- Toast the bread until deeply golden so it stays crisp under the toppings.
- Cook the mushrooms undisturbed for a minute or two to get a proper sear before stirring.
- Poach the egg in barely simmering water with a splash of vinegar for the neatest shape.
Nutrition (per 100 g): 186 kcal | Protein 13.2 g | Fat 6.1 g | Carbs 17 g