- Prep Time:
- 15 min
- Cook Time:
- 15 min
- 1 tbsp (15 mL) olive oil
- 4 slices rustic bread (e.g. French, Italian, sourdough), thickly cut
- 1/2 cup (125 mL) shredded Gruyere or Swiss cheese
- 2 tbsp (30 mL) butter
- 2 large shallots, sliced
- 1 lb (0.5 kg) white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups (1 L) spinach leaves
- 2 tbsp (30 mL) chopped fresh parsley
- Salt and pepper, to taste
- 4 eggs
Preheat oven to 400°F (200°C).
Brush both sides of bread with olive oil and place on a baking sheet. Sprinkle each slice of bread with about 2 tbsp (30 mL) cheese. Bake for 10 minutes, then flip slices cheese side down and bake until bread is crispy and golden, about 5 minutes more.
In a large non-stick frying pan, heat butter. Add shallots and cook for 2 minutes, stirring occasionally. Add mushrooms and garlic and cook until softened, 4 to 5 minutes, stirring occasionally. Stir in spinach, parsley, and 1/4 tsp (1 mL) each salt and pepper. Cook for a minute until spinach has wilted. Remove mixture from pan and keep it warm.
Heat any remaining oil in the same frying pan. Cook eggs until the whites are set and the yolks are cooked as desired. (A runny yolk makes a delicious “sauce” for this dish, but cook the yolks as you prefer.)
Place toast on serving plates, cheese side up. Spoon mushroom and spinach mixture over cheese, then add fried eggs on top. Sprinkle with pepper, to taste.
This recipe is easily divided or multiplied to increase or decrease the number of servings.
Vary the cheese – try Cheddar, Harvarti, Monterey Jack, or your favourite type.
Vary the greens – try coarsely chopped Swiss chard or kale. They may need to be cooked a little longer than the spinach.