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SkinnyMS

Arugula, Mushroom, and Tomato Poached Egg Toast

Take a hearty bite of this breakfast toast full of nutritious and delicious ingredients.
Course: Breakfast
Cuisine: American
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Low-Carb, Quick and Easy, Vegetarian
Servings: 2 people
Calories: 220kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 tablespoon olive oil
  • 1/4 cup mushrooms sliced
  • 1/4 teaspoon kosher salt
  • 2 slices whole-wheat sourdough bread
  • 1/3 cup baby arugula
  • 1 tomato small, sliced
  • 2 eggs large, poached
  • 1/4 teaspoon black pepper coarsely ground

Instructions

  • In a small skillet, heat olive oil. Once hot add the mushrooms and sprinkle with salt. Cook until mushrooms are soft and they have released all their liquid.
  • While the mushrooms cook, toasted the bread to desired done-ness.
  • Top each slice of toast with arugula and tomato. Once mushrooms have finished cooking, place the mushrooms on top of the tomato. Gently lay the poach egg on top of the mushrooms and sprinkle with coarse ground pepper.
  • Serve and enjoy!

Nutrition

Serving: 1toast with toppings | Calories: 220kcal | Carbohydrates: 17g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 330mg | Fiber: 3g | Sugar: 2g |
SmartPoints (Freestyle): 4
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SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4