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Dr Kathleen Hartford

Dr Kathleen Hartford

EGGS, MUSHROOMS, AND SPINACH RECIPE

Start Your Day the Fit, Fun and Fabulous Way!

Ingredients
1 tablespoon olive oil
Green scallions to taste
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce
5 ounces baby spinach
Salt and freshly ground pepper
4 large organic eggs
4 slices of whole-grain toast

Directions:

  1. In a deep skillet, heat the olive oil. Stir in the scallions, and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and cook over moderately high heat, stirring, until the liquid is reduced, approximately 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.
  2. Transfer the onions, mushrooms and spinach to a plate.  Continue by scrambling, poaching, or cooking your eggs over easy.  Place on top of spinach and mushrooms.
  3. Serve with the toasts.

 

This recipe is an adaptation of a recipe from Food and Wine.

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