Mushroom Spinach Scrambled Eggs
A one-pan breakfast of soft-scrambled eggs folded through golden sauteed mushrooms, garlic and wilted spinach. Low and slow is the whole technique.
Ingredients
- 4 large eggs at room temperature for the best texture
- 1/2 cup mushrooms sliced about 1/4-inch thick; button or cremini
- 1 cup fresh spinach baby spinach preferred, washed
- 2 tablespoons milk or cream heavy cream gives a richer result
- 1 tablespoon butter or olive oil
- 1 clove garlic minced — fresh, not powder
- 1/4 cup shredded cheese optional; cheddar or gruyère work well
- salt and black pepper to taste, freshly ground pepper
Instructions
- Crack the eggs into a bowl and whisk them with the milk, salt and pepper until completely smooth — well-whisked eggs are what give you the silky texture. Slice the mushrooms evenly and have the spinach washed and ready before you start cooking.
- Heat a 10-inch non-stick skillet over medium heat. Add the butter and let it melt to coat the base. Add the mushrooms in a single layer without crowding, and leave them undisturbed for 3–4 minutes so they colour properly. Stir and cook one minute more, until tender and their moisture has cooked off.
- Push the mushrooms to one side and add the minced garlic to the empty space. Cook about 30 seconds until fragrant, without letting it burn. Add the spinach — it looks like a lot, but it wilts down completely in 60–90 seconds. Fold it gently through the mushrooms.
- Lower the heat to medium-low; this is the step that decides whether the eggs are creamy or rubbery. Pour the egg mixture over the vegetables and start stirring gently with a silicone spatula, moving the eggs from the edges to the centre in a figure-eight. Soft curds should form over about 2–3 minutes. Do not rush it.
- When the eggs are almost set but still glossy and slightly wet, take the pan off the heat. Sprinkle over the cheese if using and fold it in — the residual heat melts it. The eggs keep cooking off the heat, so pull them slightly underdone. Season with a final pinch of salt and pepper and serve.
Notes
Temperature control: keep the heat at medium-low once the eggs go in. High heat gives you rubbery, overcooked eggs.
Do not overstir: gentle, occasional stirring builds better curds than constant aggressive mixing. Let the eggs set a little between stirs.
Frozen spinach works in a pinch, but thaw it completely and squeeze out as much water as you can or the eggs go watery.
Mushrooms: button, cremini and baby bella are the best choices. Avoid portobello caps — too much water.
Variations: feta with sun-dried tomatoes and oregano; jalapeños with pepper jack and cilantro; wild mushrooms with thyme and goat cheese; or fold in cooked turkey bacon, smoked turkey or smoked salmon in the last minute.
Dairy-free: use olive oil instead of butter and an unsweetened plant milk, and skip the cheese.
Storage: keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick pan over low heat with a splash of milk, or in the microwave at 50% power in 30-second bursts.