Ingredients
2 slices of whole-grain or sourdough bread, toasted
2 large eggs
1 cup mixed spring greens
1 cup mushrooms, sliced (cremini or button mushrooms)
1 garlic clove, minced
1 Tbsp olive oil
Salt, pepper, and red pepper flakes, to taste
A squeeze of lemon juice
Fresh herbs (such as parsley or chives) for garnish
Instructions
In a skillet over medium heat, warm the olive oil and add the garlic. Sauté for 1 minute. Add mushrooms and cook until tender and slightly browned, about 5 minutes.
Toss in the mixed greens and cook just until wilted, then season with salt, pepper, red pepper flakes, and a squeeze of lemon juice. Poach the eggs in simmering water (add a splash of vinegar to help the eggs set) for about 3–4 minutes for runny yolks.
Top each slice of toasted bread with the sautéed greens and mushrooms, then gently place a poached egg on top. Garnish with fresh herbs and serve immediately.
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