Eggs, Spinach and Mushroom on Toast
A vegetarian breakfast for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 423 kcal, 27g protein, 40g carbs, 18g fat and 7g fibre per serving (approximate)
- About 12 minutes, preparation and cooking
- Estimated cost £1.41–£1.65 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 2 eggs
- 2 generous handfuls baby spinach (about 50g)
- 100g mushrooms
- 2 slices of wholemeal bread
- 1 tsp olive oil
Method
- Slice or chop baby spinach and mushrooms, then cook them in olive oil in a non-stick pan over medium heat until softened.
- Beat the eggs in a bowl, then add them to the pan and cook over medium heat, stirring gently until softly set.
- Toast the wholemeal bread, then serve with the eggs.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs. May contain, depending on the product: Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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