Okay this plate is giving high-protein brunch goals with clean comfort vibes and I’m obsessed. Jammy eggs with chili flakes, creamy toast with juicy tomatoes, buttery sautéed mushrooms, and garlicky spinach? This is balanced, satisfying, and low-key chef-level.
Let’s run it.
INGREDIENTS :
For the Eggs:
4 large eggs
Pinch salt
Red pepper flakes
For the Toasts:
2 slices whole-grain or sourdough bread
3 tbsp cream cheese (or whipped ricotta)
1 large tomato, sliced
1 cup mushrooms, sliced
1 tsp olive oil (for mushrooms)
1 clove garlic, minced
Fresh parsley, chopped
For the Spinach:
1 cup fresh spinach
½ tsp olive oil
Pinch salt
DIRECTIONS :
Boil the eggs: Bring water to a boil. Add eggs and cook 7–8 minutes for jammy centers. Transfer to ice water, peel, and slice in halves. Sprinkle with salt and red pepper flakes.
Toast the bread: Toast until golden and crisp.
Mushroom magic: Heat olive oil in a skillet over medium heat. Add mushrooms and cook 5–6 minutes until browned and tender. Stir in garlic during the last minute. Finish with chopped parsley and a pinch of salt.
Sauté the spinach: In the same pan, add olive oil and spinach. Cook 1–2 minutes until wilted. Lightly salt.
Assemble the toasts:
Spread cream cheese on both slices.
Top one with thick tomato slices and a sprinkle of parsley.
Top the other with sautéed mushrooms.
Plate it up: Add halved jammy eggs, sautéed spinach, and both toasts to the plate.
Boom. Protein, fiber, healthy fats — brunch done RIGHT.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: ~520 per serving
Servings: 2
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