We love scrambled eggs in my house and by adding a few other things to eggs you get great dishes that are quick and easy to prepare.
This is something that I like to make when the kids are on school holidays. My kids will not eat a sandwich during the school holidays, they want both cooked lunches and cooked dinners. So this is one of those meals where the kids call out that they are hungry, and you start looking in the refrigerator to see what you can offer.
I used chorizo here but it could just as easily have been bacon in the refrigerator, or asparagus instead of spinach, or any type of mushroom you love to eat etc.
Give this a go when you are time poor, or when it is time to clean out your refrigerator.
1-2 chorizo sausages
2 handfuls baby spinach
50g oyster mushrooms, thinly sliced
Salt and pepper, to taste
Add a little oil to a frying pan. Add the chorizo, over medium heat, cook the chorizo for 3-4 minutes. Add the mushrooms and shallots, cook for 1 minute. Add the spinach and cook until it is wilted.
Crack the eggs into a large bowl, do not scramble them.
Pour the eggs into the centre of the frying pan, and leave them to start setting for 30 seconds. Now with a spoon or egg flip, gently break the egg yolks and stir the eggs through the chorizo mixture. I like it when there are bits of yolk and bits of egg white through my scramble, so don't over mix it. Season generously with salt and pepper, or to your liking.
Keep moving the eggs around until cooked to your liking, place on your serving plate. I like to take it off, just before the eggs are completely cooked, as the residual heat keeps cooking the eggs.
Serve with crusty bread and fresh cherry tomatoes. Season again if needed.
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