Scram those Eggs

Spending so much time cooking in the lab doesn't give me much energy to create something in the kitchen when I get home, but I did make this yummy breakfast the other weekend.

The Golden Rule is butter. Eggs in butter. Mushrooms in butter. Everything cooks better in butter. Except tomatoes; they cook better in olive oil. So, make sure you leave your dietary concerns out when you make a cooked breakfast and pull out the butter. It is totally worth it!

Special Scrambled Eggs with Buttered Mushrooms
Serves 2

1 bunch English spinach, chopped
8 mushrooms, sliced
4 eggs, whisked with 1/3 cup milk
1/2 block of feta or another white cheese (Goat's etc)
Butter
4 slices of crusty Italian bread
Salt, Pepper and Chili Flakes

Boil a pot of water on the stove. When it is at a roiling boil, add the spinach and blanch. Remove the spinach as soon as the water becomes green. Drain and put aside.

On a medium stove, melt some butter in a pan and add the mushrooms. Make sure they have plenty of room to go golden brown. Add salt and pepper to taste.

While the mushrooms are cooking... In a frypan at medium heat, melt some more butter and add the egg/milk. Constantly move the egg with a spatula until it is cooked. Add the spinach and feta to the egg and mix through. Constantly mix on the stove for 2-3 minutes or until cheese has softened slightly. Add pepper, chili and salt to taste.

Toast the bread and butter. Place the scrambled eggs on top of the toast and some of the golden mushrooms on top.


I wish I had something this delicious this morning when I struggled out of bed. However, I did have  Papa Rellena at Gorman House. So tasty, especially with the creamy chili sauce... Will cure any last-night blues.