This recipe was inspired by Eggs Florentine, which is a super amazing and slightly naughty dish of poached eggs on English muffins with spinach and hollandaise sauce. Eggs on Toast with Creamy Spinach Sauce is my lightened up version and made to be quick and easy. It’s totally something I think of as mom-lunch. When, as a stay at home Mom you find a magical moment when you realize you have a few moments of peace and can actually prepare something wholesome and filling for yourself as opposed to eating the rest of the dino-nuggets left on the kids plates and snacking on chocolate bars (please tell me I’m not the only one who does that). My husband is usually home for lunch, so sometimes while the kids are chowing down on PB&J’s I’ll make something like this for us (which is why the recipe is written for 2). It makes a great breakfast, brunch, lunch, or dinner.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Olive oil
- Mushrooms
- Spinach
- Neufchatel cheese – This is just a low-fat cream cheese, sold right next to regular cream cheese. I like that it’s lighter in calories but provides the same texture as its higher-fat cousin. But regular cream cheese works here, too.
- Milk
- Garlic powder
- Onion powder
- Dired oregano
- Kosher salt
- Black pepper
- Eggs
- Whole grain bread – Hot, buttered sourdough is really good here, too.
- Tomato slices
- Optional toppings – Crumbled feta cheese and parsley.
How to Make Eggs on Toast with Creamy Spinach Sauce
- Slice the mushrooms and give the spinach a rough chop. Toss the mushrooms in a hot skillet with a little drizzle of olive oil to start browning. While those are cooking, you’ll mix up your creamy sauce.
- While those are cooking, you’ll mix up your creamy sauce. Make sure to microwave and whisk the cream cheese well to get all of those lumps out.
- When the mushrooms have cooked for a few minutes and are browned up, toss in the spinach and let it wilt. Then add the creamy mixture to the veggies and stir to heat it though.
- Since I like to avoid getting all of my pans dirty, especially on a quick dish like this, I scrape all of the creamy sauce into a bowl and cover it, give the pan a quick rinse, and then put it back on the stove to cook up my eggs. You can fry your eggs or poach them, whichever you prefer.
- While they’re cooking, slice up a ripe tomato and toast a couple slices of bread.
- Layer a couple tomato slices on the bread, top with the spinach sauce, and then an egg. If your sauce has thickened from sitting, just whisk in a little extra milk. Completely optional (I happened to have some in my fridge this time around) is a sprinkle of feta cheese and some chopped parsley. This is most easily eaten with a knife and fork.
Storing and Other Tips
- This dish is best eaten fresh. If you have leftover components they can be stored separately and reassembled as needed.
- For best flavor when sautéing mushrooms, don’t salt them. This draws out moisture and they end up steaming/boiling instead of browning and getting that nice caramelized crust. All of the seasonings you need are in the sauce!
Frequently Asked Questions
Sure. Goat cheese would be a great swap. You could probably even try a Laughing Cow Cheese wedge or some ricotta.
Absolutely. You could use fresh garlic and diced onion instead of the dried versions, add a little chopped red pepper, some diced marinated artichoke hearts, whatever you heart desires!
You can definitely scale it up for what you need! If you’re feeding a crowd, I’d follow the directions here for Large Batch Poached Eggs and Fried Eggs. You can toast your bread in the oven as well.
Eggs on Toast with Creamy Spinach Sauce
Ingredients
- ½ teaspoon extra virgin olive oil plus cooking spray as needed
- 1 cup sliced brown mushrooms
- 2 cups loosely packed spinach chopped
- 1 ounce Neufchatel cheese (low fat cream cheese)
- 2-4 tablespoon skim milk
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon kosher salt more as needed
- 2-3 cracks cracks pepper more as needed
- 2 eggs
- 2 slices whole grain bread
- 1 tomato sliced
- 2 tablespoons crumbled Feta Cheese optional
- parsley optional, for garnish
Instructions
- Heat a medium skillet to medium-high heat. Add olive oil and mushrooms and cook 3-5 minutes, until golden brown. If needed, add cooking spray during cooking process.
- While mushrooms are cooking, place cream cheese in a small, microwave-safe bowl. Warm in 20 second intervals until melted and can be stirred smooth. Add, garlic, onion, oregano, salt and pepper. Add milk a little at a time and whisk until smooth, heating more if necessary until you have a nice sauce consistency.
- When mushrooms are done, add chopped spinach to pan with mushrooms and stir just until wilted; it should just take a few seconds. Add cream cheese mixture and stir until combined and heated through. Remove mixture from pan and keep covered in a bowl.
- Wipe pan clean and heat to medium-high heat. Spray pan with cooking spray and crack 2 eggs into pan. Sprinkle eggs with salt and pepper and cook until desired doneness. (You can cook your eggs sunny-side up, or over easy, or poach them.)
- Toast bread in toaster and top each with a couple of tomato slices (if desired, you can quickly warm tomatoes in hot pan). Spoon spinach mixture over each serving and top with egg. Sprinkle with feta and parsley if desired. Serves 2.
Notes
- This dish is best eaten fresh. If you have leftover components they can be stored separately and reassembled as needed.
- For best flavor when sautéing mushrooms, don’t salt them. This draws out moisture and they end up steaming/boiling instead of browning and getting that nice caramelized crust. All of the seasonings you need are in the sauce!
Questions & Reviews
Looks good! I can’t wait to give it a try! Thanks for the unique recipes! I just love you guys!!!
Eating the rest of your kids dino-nuggets for lunch? SO GLAD I am not the only one who does this!!! I was thinking I am alone in this, but knowing others do it, makes me feel so much better!
Wow, this looks really quick, easy, and tasty! I think I don’t have what it takes to get my kids to try it though, anyway you can think to make this more ‘healthy invisible’ so I can con my children into trying it?
You could leave out the mushrooms (and even the spinach, or chop it up super small and add canadian bacon, real bacon, or ham.
I mixed it up with crumbled crackers and halved baby tomatoes for my kids.
You girls have great timing! After sending my 2 oldest kids off to school today and wondering what I’m going to make for lunch with just my 2 year-old here, I saw this and knew I HAD to make it. Just got done eating it and was seriously so delicious! Thanks for helping me think outside the box when it comes to the sameold, everyday, boring lunchtime routine.
Whenever people say “eggs on toast” I always think of Nanny McPhee. But that’s probably just me;) Anyway, this looks great!
I just made this for breakfast and it was wonderful! I’ll definitely make it again.
So glad you already tried it and loved it!
Yes! I too love eggs with veggies and , thankfully, my kids like some versions too. I’ll definitely be trying this soon. Thanks!
Eggs are my go-to quick meal as well.
I am always looking for another lunch idea! This looks good and filling:) thanks
I love how you use cream cheese as a sauce base in so many things. It’s something I wouldn’t have thought of but I love how it’s easy, light, and delicious!
Also, my birthday was yesterday and my husband and kids gave me your new cookbook (coming soon!) and a mandoline and 4 more USA bread pans so I have enough for all 6 loaves when I make bread. Thank you OBB for helping my family give me a very happy birthday. 🙂
wow that DOES sound like a happy birthday!