YOUR SOLIN GENERATED RECIPE
Hearty Whole Grain Toast with Sautéed Garlic Mushrooms, Spinach, and Poached Eggs
A comforting meal that balances the heartiness of whole grain toast with silky poached eggs perched atop a sauté of garlic-infused mushrooms and fresh spinach. A vibrant, nutrient-rich dish that satisfies both taste and mindful eating goals.
INGREDIENTS
1 slice Whole Grain Bread
2 Poached Eggs
1/2 cup Low-Fat Cottage Cheese
1/2 cup Sliced Button Mushrooms
1 cup Fresh Spinach
1 clove Minced Garlic
1 tsp Olive Oil
PREPARATION
Toast the whole grain bread slice until golden and set aside.
In a small saucepan, bring water to a gentle simmer for poaching eggs. Crack eggs individually into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes for a soft yolk or longer if desired. Remove with a slotted spoon and set on a paper towel to drain.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant.
Add the sliced mushrooms to the skillet. Sauté until they begin to soften and release their moisture, about 3-4 minutes.
Stir in fresh spinach and cook until just wilted, about 1-2 minutes. Season with a pinch of salt and pepper to taste.
Plate the toasted bread and top with the sautéed garlic mushrooms and spinach mixture. Gently place the poached eggs on top.
Serve with a side of low-fat cottage cheese for an extra boost of protein and enjoy your hearty, nutrient-packed meal.