Simple and hearty mushrooms, spinach and eggs on toast are the perfect second breakfast to enjoy from the comfort of a cozy hobbit hole.
Winter Comfort in the Shire
With the chill of winter blanketing the Shire and the fires and celebration of Yuletide fading, the hobbits settle into their hobbit holes and await the coming spring. After all the feasting and celebrating at Yuletide, the hobbits look forward to simpler fare as they make use of their well-stocked pantries and larders. While still enjoying their plethora of daily meals, the hobbits turn to the vegetables, fruits, and other foodstuffs preserved from the year before to create simple but nourishing dishes.
Mushrooms Spinach and Eggs on Toast for Second Breakfast
One breakfast is never enough when you’re a hungry hobbit. After enjoying an early first breakfast, it’s time to tuck into a mid-morning second breakfast featuring every hobbit’s favourite food – mushrooms! Cremini mushrooms are sautéed with garlic and spinach and then spooned over buttered toast. Topped with a fried egg, this hobbit breakfast is simple, nourishing and comforting on a cozy winter morning.
More Hobbit Recipes
- Don’t forget first breakfast, elevenses and luncheon!
- Discover more breakfast recipes from the different regions of Middle Earth.
Ingredients
Mushrooms: I recommend using cremini or brown mushrooms. Sometimes called baby portobellos, cremini mushrooms are simply a younger version of portobello mushrooms. They have more flavour and a firmer texture than white button mushrooms, however, you can substitute with any type of mushroom you prefer. Wild mushrooms would also work well with this recipe.
Spinach: Use either baby spinach or roughly chopped large leaf spinach.
Eggs: I prefer topping this toast with fried eggs; however, poached eggs would also work well.
Bread: I used multigrain bread for this recipe, although you can use whatever type of bread you have on hand.
Chives: This is an optional garnish.
How to Make Mushrooms, Spinach, and Eggs on Toast
Sauté the vegetables
Place a non-stick skillet over medium hight heat. Add 1 tbsp butter and the olive oil. When the butter is melted and the skillet is hot, add the mushrooms. Sprinkle with a little kosher salt. Sauté the mushrooms for 3 to 4 minutes until they begin to release their moisture, stirring occasionally. Continue cooking the mushrooms until the liquid evaporates and the mushrooms begin to brown – about 3 to 4 more minutes.
When the mushrooms are browned, add the garlic and sauté for another minute and then add the spinach. Toss the spinach in the skillet with the mushrooms until wilted. Season with kosher salt and pepper to taste. Set aside and keep warm, transferring out of the skillet if you need it to cook the eggs.
Cook the eggs
Place a non-stick skillet over medium heat and add the remaining 1 tbsp of butter. Add the eggs and cook according to your preference, either sunny side up or over easy. Season with kosher salt and pepper.
Serve the Mushrooms, Spinach, and Eggs on Toast
Toast the bread and lightly butter if desired. Arrange each piece of toast on plate and top with the mushrooms and spinach. Top each toast with an egg and garnish with chopped chives if desired. Enjoy!
