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Mushroom scrambled eggs with creamed spinach

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Ingredients for 3 servings:

  • 600 g creamed spinach, frozen
  • 4 eggs, size L
  • 200 g mushrooms, brown
  • ½ onion(s)
  • 1 garlic clove(s), squeezed
  • 100 ml cream
  • some herb pepper
  • Salt
  • 1 tsp vegetable broth, instant
  • some clarified butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Defrost the creamed spinach according to the instructions and bring to a boil with cream, vegetable stock, and garlic. Finally, season with a little salt. Thinly slice the mushrooms. Finely dice the onion. Heat the clarified butter in a pan and first fry the sliced ​​mushrooms until well browned. Then add the diced onion and fry. Whisk the eggs well in a separate bowl and carefully pour them over the mushrooms. Do not stir again; let the egg set over low heat. Season with salt and pepper. Serve with the spinach. This goes very well with boiled potatoes, baguette, or farmhouse bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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