The Slow Kitchen: Spinach, Mushrooms and Eggs

Votes are in (thank you for being so enthusiastic about good food!) and a recipe will now appear on the blog each fortnight. The recipes will be:

  • simple
  • quick
  • healthy
  • family-friendly (depending on the kids, of course!)

While the series is called The Slow Kitchen – on account of the simple, good, real food we’re preparing – the recipes featured are focused on healthy, tasty, real food that can be made in 30 minutes or less.

Many of you have asked for vegetarian/vegan options, as well as gluten-free. While I’m none of those things, I do enjoy a lot of vegetarian meals and avoid too much gluten in our diet, so many of the recipes will apply. Not all though, sorry!

The Slow Kitchen - Sauteed Spinach, Mushroom and Eggs

{via Queenie and the Dew on Flickr }

A note on eggs:

We use eggs from our backyard chickens, and the yolk is out of this world. Not everyone is able to access eggs quite so fresh, but I would suggest using the best quality, freshest eggs you can find.

To poach, there are a few methods. The traditional (and delicious) method of poaching in a pan of water is explained here and will provide you with the best tasting eggs. Considering this series of recipes is all about quick and easy, you could also simply use the microwave to poach your eggs. (This is how we do it during the week. The weekends afford a little more time).

This recipe is easy as pie, and a regular on either our breakfast or dinner table. Ben grinned one morning and said, “Just like a cafe, but in our pyjamas,” and I have to agree.

Sauteed Spinach, Mushrooms and Eggs
(Ready in 10 minutes, Serves 2)

You’ll need:

  • 3 cups soft leafy greens, washed (baby spinach is perfect, or you can try silverbeet, chard, English spinach, kale)
  • 2 cloves garlic, crushed
  • knob of butter
  • 2 cups firm-fleshed mushrooms, sliced
  • eggs (free-range/organic if you can)
  • salt and pepper
  • hot sauce (optional)

Simply:

  1. Melt the butter over a hot stove. Add the garlic and sautee for a minute.
  2. Add the mushrooms and sautee.
  3. Meanwhile, poach your eggs.
  4. Once the mushrooms begin to soften, add your spinach and stir until it begins to wilt.
  5. Plate up the veges, add your eggs to the top and season with a little salt and pepper.
  6. Add a dash of chilli sauce.

Variations/Additions:

More Vegetables: Add cauliflower and broccoli to the mushrooms if you want to add more nutrient-rich veges to the mix.

Need Meat?: Add some bacon or smoked salmon.

Vegan: Substitute egg for tofu scramble.

 

I know it’s not a ground-breaking recipe, but this is such a great way to start or finish the day. You get the benefit of eggs (one of the best whole foods around) and a nutrient boost from the leafy greens. Plus it tastes good and is ready in less time than it takes to order a pizza!

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4 Responses to The Slow Kitchen: Spinach, Mushrooms and Eggs

  1. ooh that looks so good and has all my faves in it – pinning for when we get back from our trip to remind me to make it

  2. andrea says:

    always looking for new uses for all our kale! :) Thanks.

  3. It looks easy and delicious. I believe you that freshest eggs taste the best. We used to pick fresh ones in the backyard early in the morning.

  4. Thanks for sharing the recipe, Brooke! I love a great breakfast!

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