As you probably know by now, I am an egg Queen. I just have a way with eggs, we get on like two peas in a pod and whenever eggs are involved, my recipes work first time! Eggs are my thing. We all have a thing guys and eggs are mine OK. Especially scrambled eggs! I’m not bragging but I make the best scrambled eggs ever! They are so silky, buttery, together and all round the best! Trust me on this one! So after mastering the scramble, I decided it was time to get inventive and start to pimp the scramble! Mushrooms are one of my favourite foods, they haven’t always been I must admit! My mum and dad are going to be reading this and remembering how I used to pick the mushrooms out of my beef wellington but hey, they do say your tastebuds change every two weeks! And anyway, it wasn’t that I didn’t like them, it was that I didn’t like the sound of them… which to be fair ‘mush’ isn’t normally used to describe appetising food and other than that, there wasn’t many other foods i wouldn’t eat! I was far from a picky eater and my parents will agree. But anyway, mushrooms work wonders in this and that’s all you need to know. I must admit, they do turn your eggs a funny colour but i think you’ll be able to get past that when you taste how good this is! If you are really struggling, close your eyes..
This recipe is super simple and quick and contains a short list of ingredients. Each ingredient packs in enough flavour and nourishment to make this simple dish, simply delicious with little faff! and cheap! I bet that got your attention eh?
Lets get cooking!
Ingredients – Makes 1 portion.
1 tsp ghee
10 mushrooms, sliced
1 knob of butter – around 1 tbsp
1 clove of garlic, diced
2 handfuls of spinach
a small handful of grated parmesan
a small handful of pine nuts – preferably soaked overnight
Start by draining and rinsing the nuts. Pour them into a small pan and toast over a medium heat until golden, pour into a bowl and put aside.
Put the spinach in a colander over the sink and pour over a kettle of boiling water. Leave it to wilt whilst you get on with the mushroom scramble.
Heat the ghee in the same pan you used to toast the nuts.
Once melted, add the mushrooms and garlic. Stir over a medium heat to soften the mushrooms and make them all delicious and garlicy.
Add the butter and turn the heat down to low.
Whisk the eggs in a bowl until combined. Once the butter has melted add the whisked eggs to the pan and stir constantly until scrambled.
Pour the wilted spinach between a bowl and then add the mushroom scramble to the other side.
Scatter over the toasted nuts and grated parmesan.
Season with salt and pepper.