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Mushroom Spinach Eggy Toasts with Tomatoes
Vegetarian egg-soaked wholemeal toasts with garlicky mushrooms, spinach, tomatoes, and parsley for a quick savoury breakfast.
30 min430 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
430 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 430 kcal |
| Protein | 21g |
| Carbohydrate | 48.4g |
| of which sugars | 8.7g |
| Fat | 15.3g |
| of which saturates | 4.3g |
| Fibre | 8g |
| Salt | 1g |
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Prep the vegetables
Halve the cherry tomatoes, slice the chestnut mushrooms, grate the garlic, roughly chop the parsley, and wash the spinach. Cut each bread slice in half so the egg mixture can coat it evenly.
Timer: 8 min