Creamy Mushroom Spinach Egg Toast

Ingredients

• 2-3 eggs
• 1-2 tbsp butter (a knob)
• 1 cup sliced mushrooms (any of choice, cleaned well)
• 1/2 onion, finely sliced
• 2-4 cloves garlic, minced
• Oregano, to taste
• Chilli flakes, to taste
• Salt, to taste
• Pepper, to taste
• Fresh spinach, handfuls
• 1/2 cup cream, or 1/4 cup cream + 1/4 cup milk (lighter option)
• Favourite cheese, sprinkled, as shown
• Crusty bread, for serving
• Favourite chilli oil, optional, for drizzling

Steps

1. Boil 2-3 eggs to your desired consistency (jammy/soft-boiled works best). Once cool, peel and slice each egg in half.
2. Meanwhile, heat a knob (1-2 tbsp) of butter in a pan. Once melted and the pan is sizzling hot, add 1 cup sliced mushrooms + 1/2 finely sliced onion. Cook for a few minutes until they begin to soften.
3. Stir in 2-4 cloves minced garlic, oregano, chilli flakes, salt and pepper to taste, and handfuls of fresh spinach. Stir until the spinach is lightly wilted but still bright.
4. Pour in 1/2 cup cream (or 1/4 cup cream + 1/4 cup milk for a lighter option) and mix well to combine.
5. Place the halved eggs over the simmering mushroom sauce. Sprinkle your favourite cheese on top, cover until the cheese has melted.
6. Optional: drizzle your favourite chilli oil on top.
7. Spoon over crusty bread and serve.

The reel

via @the_foodiediaries

Tips

• Eggs go in off the hardest heat so they stay tender.
• Salt them as they set. Salting a raw scramble makes them weep.
• A still-soft center finishes in the minute you plate them.

Questions