Dinner

Spinach and Mushroom Eggs with Cherry Tomatoes and Toasted French Bread Recipe

ByEthan Lark December 9, 2025December 9, 2025

Introduction

This Spinach and Mushroom Eggs recipe is a quick and flavorful dish perfect for any time of day. Combining fresh spinach, mushrooms, and a creamy spinach artichoke dip creates a satisfying and nutritious meal that’s easy to prepare.

A black pan holds four cooked eggs with bright yellow yolks and white, soft edges scattered with pepper flakes. Around the eggs is a bed of sautéed green spinach and brown mushrooms, sprinkled with red chili flakes. Interspersed among the greens are small red grape tomatoes, shiny and fresh. In the front of the pan are two pieces of golden-brown toasted bread with a crisp texture. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small eggs
3 cups fresh spinach
1/2 cup spinach artichoke dip
4 mushrooms, sliced
4 cherry tomatoes, sliced
Olive oil, as needed
Salt, to taste
Ground black pepper, to taste
French bread, to taste

Instructions

Step 1: Heat olive oil in a skillet over medium heat and add the sliced mushrooms. Sauté until they begin to soften.
Step 2: Add the fresh spinach and spinach artichoke dip to the skillet, stirring to combine with the mushrooms.
Step 3: Season the mixture with salt and ground black pepper to taste, then stir well.
Step 4: Crack the eggs directly into the skillet over the spinach mixture and cook until the eggs reach your preferred doneness.
Step 5: Remove from heat and garnish with sliced cherry tomatoes and, if desired, a sprinkle of red pepper flakes for added heat.
Step 6: Serve immediately alongside toasted French bread.

Tips & Variations

Substitute the spinach artichoke dip with cream cheese mixed with a pinch of garlic and herbs for a similar creamy texture.
Add a sprinkle of shredded cheese like mozzarella or cheddar while the eggs cook for extra richness.
Use whole wheat or gluten-free bread for a healthier or diet-specific option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, taking care not to overcook the eggs.

How to Serve

A close-up view of a black pan filled with a colorful cooked dish showing four sunny-side-up eggs with bright yellow yolks and soft white edges, lying on a bed of sautéed green spinach mixed with brown mushroom slices. Scattered around the eggs and spinach are vibrant red grape tomatoes that add a fresh pop of color. The dish is sprinkled with small red chili flakes and black pepper pieces. At the bottom edge of the pan, two pieces of golden-brown toasted bread sit side by side, showing a crispy texture. The whole scene is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of mushroom?

Yes, cremini, button, or portobello mushrooms all work well in this recipe. Just slice them evenly for even cooking.

Is this recipe suitable for meal prep?

While it’s best enjoyed fresh, you can prepare the spinach and mushroom mixture ahead and add eggs when ready to serve for the best texture and flavor.