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 delish! I don’t see the print button though?
This was soooo good! I made it for dinner tonight and my husband, my nine-year-old son, and I ate every bite. My son asked if we could have it for dinner again tomorrow night! I used my garden tomatoes with it and it was delicious! Thanks for the fabulous recipe.
Loved it. It was perfect as a late-night, nine-months-pregnant, healthy snack.
Finally something I had all the ingredients for! I saw it, made it, ate it in less than an hour. Yummy!
INCREDIBLY simple and DELICIOUS! I actually sauteed onions and garlic in with spinach rather than using powders. SO GOOD!
We made this for dinner tonight and it was AWESOME and beautiful! Thanks so much for another awesome recipe:)
I made this for a late dinner (10 p.m.) last night. Gosh it was delicious! My husband ate his one and stole the other half of mine. I showed him your post and he said mine was as pretty as yours. I am glad I stumbled accross your blog, and I look forward to trying other recipes. Thanks!
I love that you included the nutritional information on this recipe. I’m trying to eat healthier and this really helps.
This looks amazing. I think I going to make it a breakfast for dinner meal! yum!
This was amazing! My hubbie and I ate it for lunch. Love this 🙂 it will now be a go to recipe. Thanks