EGGS, MUSHROOMS, AND SPINACH RECIPE
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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
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.
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.
Serve with the toasts.
This recipe is an adaptation of a recipe from Food and Wine.