breakfast · 15 min · serves 4
Mushroom-Spinach Scrambled Eggs
Soft-scrambled eggs with sauteed mushrooms and spinach on toast.
EggsContinental
Ingredients
- Eggs8 pcsDairy & Eggs
- Mushrooms200 gProduce
- Spinach1 bunchProduce
- Sourdough / multigrain bread8 slicesGrains & Bread
- Garlic4 clovesProduce
- Butter3 tbspDairy & Eggs
- Black pepper1 tspSpices & Herbs
Method
- 1
Wipe and slice 250 g mushrooms. Wash and roughly chop 2 cups spinach.
- 2
Heat 1 tbsp butter and 1 tsp olive oil. Sauté 4 chopped garlic and 1 chopped green chili.
- 3
Add mushrooms, cook on high till the moisture evaporates and edges brown (5 mins).
- 4
Toss in spinach, cook till wilted. Season with salt and pepper.
- 5
Beat 6 eggs with 2 tbsp milk, salt and pepper. Pour over the veg.
- 6
Stir gently with a spatula on low heat for soft curds; switch off while slightly runny.
- 7
Pile on hot buttered multigrain toast and serve.
Adapted from Ranveer Brar – Mushroom Scramble