Vegetarian · Stovetop

Spinach & mushroom eggs on toast

Serve eggs, mushrooms and spinach on wholewheat toast. This breakfast recipe includes the ingredient quantities and step-by-step method.

15 minutes estimated2 servingsStovetop

Jump to recipe

Food photograph for illustration; not the finished recipe — Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

This recipe uses eggs and wheat bread. Check the bread label for additional allergens such as soya or sesame.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

Heat oil and cook mushrooms for 5 minutes. Stir in spinach.
Add eggs and stir gently until fully set.
Toast the bread and spoon the eggs over it.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

Enjoyed exploring this recipe? There’s more kitchen inspiration in our expanded cookbooks.

Explore Reset & Thrive

KEEP EXPLORING