Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

Yield: 1

Cook Time: 10 min.

Ingredients:

• 1 tsp olive oil
• Handful of button mushrooms, sliced
• 1 tbsp sweet yellow onion, diced finely
• Handful of grape tomatoes, sliced in half
• Handful of baby spinach,
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of crushed red pepper flakes
• 1 egg
• 1 piece of bread

Directions:

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.
While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.