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
I just made this…and I’m not ashamed to say I licked my plate when it was all gone. 🙂 And I’m stuffed. Thank you!
Love, love, love this idea! My mouth is watering (and I’m not even a fan of fried eggs! haha)! Also, yes, I am a mommy who snacks on my little guys leftovers and if anything chocolate is around I will eat it! For breakfast, lunch OR dinner! You’re not alone! 🙂
You are my heros! I too am in a calorie counting phase of my life being as I delivered twins 6 months ago and they lived in the NICU (where I too parked my post pregnant body) for 5 months. Now that I have all my babies under one roof I’m finally ready to start losing the baby weight. So keep the healthy and hearty meals coming! I need all the inspiration I can get! My 2 older kids and I cook from your cookbook every night for dinner. It has been a great bonding experience for us that we needed after all the time I spent away from them while in the NICU. Thanks for helping us reconnect as a family through the cooking! The Creason family LOVES you!
After all that I forgot to mention that I JUST made this for breakfast and it was FABULOUS!!!!!
Love, love what the bit of cream cheese does for this dish and lucky enough to have 6 pretty hens to provide the eggs!
I always try and have at least a dozen eggs in my fridge to whip up whenever I need a quick meal and haven’t been to the store lately or don’t feel like cooking!
This looks so good!! Eggs are the one thing my husband and I disagree on, and I love them. He went on his mission to Brazil too and used to tell people he was allergic to them. 🙁
Yeah…I was “allergic” to chicken feet. Just kidding- but I wanted to be! lol
I hate cream cheese, but this looks delicious! Can’t wait to try & share this with my “mamma friends”
Oh my goodness! That looks amazing.
Sara, I am going to make this for my very own Mama-Lunch right now! Thanksfor the yummy idea!
Sara, I am going to make this for my very own Mama-Lunch right now! Thanks for the fun inspiration!