This dish was created as a meatless spin on Eggs Benedict. Eggs are cooked in sautéed spinach, mushrooms and tomatoes, then served atop whole wheat toast with pesto. This recipe comes to us from Michele of It’s A Dogs Life.
- 1 tablespoon olive oil
- 3 eggs
- ½ onion, chopped
- ¾ cup mushrooms, chopped
- 2 cloves garlic, chopped
- 1 ½ cups baby spinach, cleaned and picked through
- 1 14.5 ounce can diced tomatoes
- 3 slices whole wheat bread, toasted
- 3 tablespoons your favorite pesto*
In a large frying pan, heat the oil over medium heat. Add the chopped onion and mushroom and cook for 3-5 minutes, or until onions begin to soften.
Add the garlic and cook for another 2-4 minutes, or until garlic begins to become fragrant.
Add the spinach to the pan and cook for 1 minute, or until just wilted.
Pour the tomatoes into the spinach mixture and heat for 1-2 minutes, or until thoroughly heated.
Push the tomatoes with wooden spoon to make three egg sized wells in the tomato mixture. Crack the eggs into the wells, put a lid on the pan and turn heat down to medium-low. Cook eggs for 2-3 minutes, or until they have been cooked as hard or runny as you prefer.
Spread 1 tablespoon of pesto on one piece of toast. Place a slice of mozzarella on the pesto, if using. Place one third the spinach tomato mixture on the pesto. Top with one egg. Repeat process to make the other two servings and enjoy!