I love buttery scrambled egg and used to have it a lot as a child. When I was finished college, I would cook it for my youngest sister. Since then, I have recreated this dish in many different ways. Scrambled egg is so versatile as a breakfast/brunch dish or even as a snack.
For the various ways I have created scrambled egg breakfast/brunches click here:
This time though, I have used velvety, green spinach in this dish with earthy, chestnut mushrooms on the side. Adding butter to scrambled egg makes it soft and light. I also added a slither of butter to the scrambled egg for added flavour with the garnish of parsley. Very quick and easy to make.
Prep: 10 mins
Cooking time: 15 mins
-4 eggs (2 eggs per person)
-1 tsp garlic paste
-1 handful of spinach
-4 mushrooms (chopped)
-1 tsp Parsley
-2 breads for toasting (1 per person)
-Salt and pepper to taste
Wash and prep the spinach and mushrooms.
Chop the mushrooms into slices.
Crack two eggs into a bowl and mix with a fork.
Add parsley, garlic paste, salt and pepper to the egg and stir in.
Fry the butter, parsley leaves and garlic paste in a frying pan.
Add mushrooms and fry until sautéed.
Add butter to the frying pan again.
Toast the bread.
Add the spinach leaves and allow to slightly wilt
Add the egg and fold gently until scrambled.
Serve on a plate with some toast.