Now, who doesn't love an egg-cellent homemade brunch that offers the same lip smacking goodness as the one served at a cafe down the street?
Using the same pan to sauté all the ingredients separately, all it takes is step-by-step layering and plating to concoct the perfect brekkie for that wintery stay-in weekend: creamy scrambled eggs accompanied by garlic herb mushrooms and buttered spinach.
Ingredients 4 eggs
1 tablespoon thickened cream
150g sliced mushrooms
3 cloves garlic, minced
Pinch of fresh thyme leaves
Dash of Italian herbs
200g or half a package of baby spinach leaves
3 x 1 tablespoon butter
1 tomato, sliced
Freshly cracked pepper and sea salt
Shaved parmesan or cheddar to serve
2 bread rolls
Arrange tomato slices on your serving plates.
Crack the eggs into a bowl.
Add the cream.
Beat and gently mix the eggs with a fork, then set it aside.
In a pan, heat 1 tablespoon of butter on medium-high heat then add the garlic.
Add the mushrooms and toss to cook, for about 2 minutes, or until mushrooms are tender.
Divide mushrooms and transfer onto serving plates, beside the sliced tomatoes, then sprinkle the thyme and Italian herbs over.
Add 1 tablespoon of butter to pan on medium high heat until melted.
Wilt the spinach in the butter for a maximum of 2 minutes.
Transfer onto serving plates.
Add 1 tablespoon of butter to the pan on high heat.
Pour in the egg mixture and leave for 30 seconds.
Continually lift and fold the mixture until desired consistency and texture of eggs are achieved, a maximum of about 3 minutes.
Divide and serve immediately with shaved cheese, cracked pepper and salt on top, plus a bread roll at the side of each plate.