Egg and Mushroom Tartine
Serves
1
Prep Time
10 min
Cook Time
15 min
Print Recipe
Ingredients
- 2 tbsp (30 mL) butter
- ½ lb (0.3 kg) assorted mushrooms, cleaned and sliced
- ½ tbsp (7.5 mL) thyme leaves
- 1 tsp (5 mL) soy sauce (optional)
- ½ tsp (2.5 mL) minced garlic (optional)
- 1 cup (250 mL) (250 mL) baby spinach
- Salt and pepper, to taste
- 1 slice rustic bread (e.g. French, Italian, sourdough), thickly cut
- 1 egg
- 2 tbsp (30 mL) spreadable fresh cheese (e.g. ricotta, cream cheese or mascarpone)
- Pinch of grated lemon zest (optional)
Instructions
- Step 1
In a medium nonstick frying pan, melt the butter. Add the mushrooms, thyme, and soy sauce and garlic, if using. Cook until the mushrooms are softened and browned, 7 to 8 minutes, stirring occasionally.
- Step 2
Add the spinach and a pinch each of salt and pepper; stir to combine. Cook for a minute until the spinach has wilted, then remove the mixture from the pan and keep it warm.
- Step 3
Toast the bread in a toaster, or melt a little butter in the frying pan, add the bread and fry it until golden brown.
- Step 4
While the bread is toasting, crack an egg into the frying pan. For sunny side up, cook it slowly on low to medium heat until the egg white is set.
- Step 5
Spread the cheese on the toast, and sprinkle pepper and lemon zest, if using, over top. Spoon mushroom and spinach mixture onto the toast, then add the fried egg on top.
Tips
- Use any type of mushrooms – white, cremini, shiitake, portobello, oyster, chanterelle, or an assortment of mushrooms.
- Vary the greens – try arugula, coarsely chopped Swiss chard, or kale. These options may need to be cooked a little longer than the spinach.
- Serve with a poached egg instead of a fried egg.
- Garnish with chopped fresh herbs such as parsley or chives.
Nutrition Facts
| Per 1 serving | |
|---|---|
| Calories | 668 |
| Fat | 32 g |
| Saturated Fat | 19 g |
| Trans Fat | 1 g |
| Carbohydrate | 67 g |
| Fibre | 5 g |
| Sugars | 2 g |
| Protein | 28 g |
| Sodium | 7 mg |