Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons butter, divided
- 200grams chestnut mushrooms, sliced
- 60grams spinach
- 1/2teaspoons thyme, dried
- 1teaspoons lemon juice
- 4 slices sourdough bread
- 8 large eggs, beaten
- 1 pinch cracked black pepper
- 2tablespoons parmesan
Nutrition per serving
1750kJ / 418Cal
1750 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
20.9grams
Fat
22.5grams
Carbs
31.0grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Elevate your morning scramble with an extra flavour hit from mushrooms and spinach.
Instruction tip
For extra indulgence, drizzle with truffle oil before serving.
Method
Step 1 of 4
In a large pan on a medium high heat, add a knob of butter and fry the mushrooms, spinach and thyme for 3 minutes until softened. Add lemon juice and black pepper to taste and set aside.
Step 2 of 4
Toast the sourdough to your liking and place a large non-stick pan on a medium low heat with the remaining butter. Once the butter has melts, tip in the beaten eggs and cook gently for 2 minutes, stirring often until the eggs begin set.
Step 3 of 4
Stir in a tablespoon of grated parmesan and cracked black pepper and remove from the heat.
Step 4 of 4
Top each slice of sourdough with scrambled eggs, mushrooms and spinach and finish with grated parmesan.
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