The spinach did need using up so I decided to have it for breakfast with eggs and mushrooms. However, I had a tresse for breakfast so I wasn’t up for food at lunchtime – it is very hot today – but decided to have brunch instead.

It is Sunday after all.

For spinach I’d normally poach an egg but there was a danger of Eggs Florentine and that would’ve taken forever, so I had scrambled eggs instead.

  • 50g mushrooms, chopped
  • 50g spinach, skanky bits removed, rinsed
  • two cloves of garlic, finely chopped
  • two eggs
  • lots of butter
  • half-teaspoon capers
  • paprika

Gently fry the garlic and mushrooms in as much butter as you think that needs, then season, sprinkle over some paprika, add the capers and stir. When the mushrooms are done, add the spinach, bring to a high heat so it sizzles and starts to wilt then remove from the heat, season and cover.

Prepare some toast and butter it. Make some scrambled eggs.

Melt some butter in a saucepan, bring it up so a slight simmer, add the eggs and reduce the heat. Do not move. Do not be tempted to turn the heat up to make the process faster or you’ll get yellow stodge. Stand and stir the eggs until they are at the consistency you like, or even just a little before that as they’ll carry on cooking, then pour them over the first slice of toast and add a couple of anchovies. Because, well, anchovies. Then serve the spinach and mushrooms onto the other slice of toast, delicately reserving some of son jus for spooning, and assault with pepper.

For my tastes, the eggs were a little firm but still tasted nice.

The tresse was 1,25€. Pot now at 25,72€.

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