Spinach and mushrooms marry between bread and egg! A rustic combination reminiscent of a spinach pie in its quicker and “brunch” version.

The spinach-mushroom mix can be prepared in a larger quantity and put in the freezer for up to 3 months.

Click here to see how you can make perfect Freddo Espresso and Freddo Cappuccino.


  • 2 slices rustic bread
  • 2 eggs
  • 300 gr fresh spinach
  • 1 dried onion, cut into cubes
  • 10 mushrooms (sampinion type), quartered
  • 1 spring onion, sliced
  • 1 tablespoon fresh herbs finely chopped (oregano, basil, thyme or whatever else you want)
  • 1/2 teaspoon chilli pepper flakes
  • 2 tablespoon olive oil
  • Salt + pepper (at will)


  • In a large non-stick pan, let the olive oil burn.
  • Saute the onion with the spring onions, then add the mushrooms.
  • Once the mushrooms are reduced in volume, add the spinach and simmer until it loses its fluids.
  • Add the herbs, chilli pepper flakes, salt and pepper and stir.
  • Toast the bread slices and fry eggs.
  • Serve the dish by putting the mixture of spinach over toasted bread and top with an egg.

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