Image: South African Mushroom Farmers Association.
Spinach and mushroom scrambled eggs breakfast for the tastiest start
Start your mornings with the tastiest spinach and mushroom scrambled eggs breakfast. A smokey, nutrient and flavour packed powerhouse of a meal.
Image: South African Mushroom Farmers Association.
You want to start every morning in the healthiest way possible but that doesn’t mean that you need boring food. The combination of spinach and mushrooms are always welcome with eggs in any form. Our spinach and mushroom scrambled eggs are a real classic. It’s a healthy, smokey, delicious way to start your and your family’s day or spend brunch time with laughs and stories.
Making spinach and mushroom scrambled eggs
When pan-frying your mushrooms, add some salt to remove some of the moisture and don’t use too much oil. When adding the eggs, pre-scramble them and when adding them to the pan, keep stirring so that you form small curds first. If you want to add more flavour, you’re welcome to add some chillies. However, the smokey mozzarella cheese and smoked paprika will already add some spice and smokey flavour. You can also enjoy this meal on a slice of rye bread.
Start your mornings with the tastiest spinach and mushroom scrambled eggs breakfast. A smokey, nutrient and flavour-packed powerhouse of a meal.
Spinach and mushroom scrambled eggs recipe
Course: BreakfastCuisine: GlobalDifficulty: EasyServings
1
servingPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesIngredients
2-3 large 2-3 brown mushrooms, sliced
3 extra large 3 eggs, whisked
30 ml 30 butter
1 handful 1 baby spinach leaves (optional)
½ cup ½ grated smoked mozzarella
salt & pepper, to taste
smoked paprika, for sprinkling
Method
- Heat the butter in a pan and fry the mushrooms until golden. Add the spinach and fry for half a minute until it just starts to wilt.
- Add the eggs and stir to scramble. While the eggs are still slightly runny, sprinkle the cheese over and cover with a lid to melt.
- After a minute, remove the lid and season with salt, pepper and a sprinkle of paprika. Transfer to a plate and serve at once.
Notes
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