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Cheesy Eggs on Toast with Mushrooms and Leafy Greens

I was recently stuck in a rut with breakfast and getting tired of the same old same old. 

The kids are usually happy with either oatmeal or simple fried eggs on toast and my own breakfast was more of an afterthought.

However, I've been dealing with fatigue/low energy lately and decided I needed to prioritize my own nutrition a little higher on my agenda.

So I've been taking a few extra minutes to saute some mushrooms and leafy greens in a bit of butter before adding my eggs to the pan.  After cooking the eggs, I finished it off with a sprinkle of cheese.  I've been trying different kinds of cheese to keep it interesting- like pepper jack or gouda (and we just added baby swiss to Glory Garden).  Then I slide the cheesy eggs and veggies onto a slice of buttered sourdough toast

The result is that I feel satiated until lunch time and confident that I'm starting my day with the nutrition from the dark leafy greens, the medicinal benefits of the mushrooms, and the protein rich eggs and cheese.

Cheesy Eggs on Toast with Mushrooms and Leafy Greens

(Single serving)

  • 1 T. butter
  • 1/4 cup chopped mushrooms
  • A large handful of chopped leafy greens (chard, kale, spinach, etc)
  • 1 or 2 eggs, beaten well
  • Sprinkle of salt and pepper
  • 1/4 cup grated cheese
  • 1 slice of buttered sourdough toast

Heat butter in a small skillet.

Cook mushrooms until golden brown and tender.

Add greens and cook until wilted.

Add beaten egg and scramble until cooked.

Sprinkle with salt and pepper.

Top with cheese.

Serve on buttered toast.


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