Egg, Mushroom and Spinach Withtomato and Chilli Sal

Name: Egg, Mushroom and Spinach Withtomato and Chilli Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon olive oil; 200 g button mushrooms (halved); 1 bunch spinach (English trimmed and washed); cooking spray; 2 eggs (50 grams each); 2 slices sourdough bread (rye thick toasted cut into fingers); 125 ml juice (unsweetened your choice 1/2 cup to drink); 1 tomatoes (deseeded finely chopped); 1 shallot (green finely chopped); 2 teaspoons parsley (fresh continental finely chopped); 12 chili (small red deseeded and finely chopped); 1 teaspoon lime juice (freshly squeezed); ground black pepper

Servings: persons

½ teaspoon olive oil
200 g button mushrooms (halved)
1 bunch spinach (English trimmed and washed)
cooking spray
2 eggs (50 grams each)
2 slices sourdough bread (rye thick toasted cut into fingers)
125 ml juice (unsweetened your choice 1/2 cup to drink)
1 tomatoes (deseeded finely chopped)
1 shallot (green finely chopped)
2 teaspoons parsley (fresh continental finely chopped)
12 chili (small red deseeded and finely chopped)
1 teaspoon lime juice (freshly squeezed)
ground black pepper

1
Tomato and Chilli Salsa - Put the tomato, shallot, parsley, chilli and lime juuice in a small bowl and season with pepper and stir well to combone and then cover and set aside.
2
Brush a large non-stick frying pan with half of the oil and heat on medium high and add the mushrooms and cook, tossing ofte, for 4 to 5 minutes or until the mushroom softens and then transfer to a plate and cover with foil to keep warm.
3
Heat remaining oil in the pan on medium high and add spinach and cook tossing for 1 to 2 minutes or until it wilts.
4
Meanwhile cut out a round of baking paper to line the base of a medium non-stick frying pan and spray paper with cooking spray and heat the pan on medium and then crack the eggs onto the baking paper and cook for 4 to 5 minutes or until eggs are set and slightly crisp around the edges.
5
Divide the mushroom, spinach and eggs between plates and add the salsa to the plates and accompany with the toast and juice.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ teaspoon olive oil, 200 g button mushrooms (halved), 1 bunch spinach (English trimmed and washed), cooking spray, and more.

Yes, Egg, Mushroom and Spinach Withtomato and Chilli Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg, Mushroom and Spinach Withtomato and Chilli Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions