Poached eggs aren't just for weekend brunch. The fiber in whole grain bread will help keep you feeling full, and the crisp asparagus and sautéed mushrooms make for a flavorful veggie topping.
Heat large nonstick skillet, lightly coated with spray, over medium-high heat.
Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until mushrooms release liquid.
Add asparagus; cook, stirring frequently, for 3 to 4 minutes, or until asparagus is tender-crisp. Remove from heat. Set aside.
Bring water to a boil in large saucepan over medium-high heat. Reduce heat to maintain a gentle boil.
Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with three eggs, being careful not to crowd saucepan; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water. Set aside. Repeat with remaining eggs.
Place a piece of toast on each of four serving plates. Top evenly with mushroom and asparagus mixture. Top each plate with two eggs. Season with salt and pepper (if desired); serve immediately.