Dinner

Spinach and Mushroom Eggs with Cherry Tomatoes and French Bread Recipe

ByCleo Brixton December 16, 2025December 16, 2025

Introduction

This Spinach and Mushroom Eggs recipe is a simple, flavorful breakfast or light meal that combines fresh vegetables with creamy spinach artichoke dip and eggs. It’s a quick dish that tastes like a cozy brunch at home.

The image shows a black pan filled with a cooked dish of four sunny-side-up eggs with bright yellow yolks and slightly firm whites scattered over a bed of cooked green spinach and sliced brown mushrooms. Small bright red cherry tomatoes are placed around the eggs, adding a pop of color. A light sprinkling of black pepper and red chili flakes is visible on the eggs and greens. At the front of the pan, two small golden-brown toasted bread slices lean against the edge. The background is a white marbled texture. 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
4 cherry tomatoes
Olive oil, as needed
Salt, to taste
Ground black pepper, to taste
French bread, to taste

Instructions

Step 1: Heat a skillet over medium heat and add olive oil as needed. Slice the mushrooms and add them to the pan. Cook until they begin to soften.
Step 2: Add the fresh spinach and spinach artichoke dip to the pan. Stir to combine and allow the spinach to wilt.
Step 3: Season the mixture with salt and ground black pepper to your liking, stirring well to incorporate the flavors.
Step 4: Crack the eggs directly into the spinach mixture and cook until the eggs reach your preferred doneness.
Step 5: Slice the cherry tomatoes and add them on top as a garnish, optionally sprinkling with red pepper flakes for a little heat.
Step 6: Toast slices of French bread to serve alongside the eggs.
Step 7: Plate the eggs with the tomatoes and dip, serve with the toasted bread, and enjoy your meal.

Tips & Variations

For extra richness, add a sprinkle of shredded cheese before adding the eggs.
Try using baby bella mushrooms for a deeper flavor.
Substitute cherry tomatoes with diced bell peppers or sun-dried tomatoes for a different twist.
Use whole grain or sourdough bread for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking the eggs. For best taste, enjoy fresh.

How to Serve

The image shows a skillet with four cooked eggs sunny side up, their bright yellow yolks surrounded by soft white egg whites. These eggs sit on a bed of cooked green spinach mixed with brown sautéed mushroom slices, creating a textured, leafy base. Small, shiny red cherry tomatoes are scattered evenly around the eggs and spinach. At the bottom edge of the skillet, two pieces of golden-brown toasted bread rest side by side, showing a crisp, crunchy texture. The background features 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 regular spinach instead of fresh?

Fresh spinach works best in this recipe for texture and flavor. If using frozen spinach, thaw and drain it thoroughly before adding to prevent excess moisture.

Can I prepare this recipe vegan?

This dish relies on eggs and spinach artichoke dip, which often contains dairy. To make it vegan, substitute eggs with a tofu scramble and use a dairy-free spinach dip alternative.