Due to my work as a recipe developer I am always trying new recipes and actually barely repeat ones I already have - but this meal is definitely one that is a regular in my diet. I mix it up between having it for breakfast after a big workout, or lunch if I need to just whip something up at home, or even dinner if it’s one of those I can’t think what to eat nights (yes I have them too!). It’s a very balanced meal where you can get plenty of veggies in and I LOVE turmeric for it’s potent anti-inflammatory and antioxidant properties, not to mention the flavour it brings to the dish. You could use dried ground turmeric if you don’t have fresh but fresh is always best :)
2 flat mushrooms
2 teaspoon extra virgin olive oil
1 clove garlic, crushed
2 tablespoons milk(I use coconut - carton)
1 spring onion, finely chopped
½-1 teaspoon grated fresh turmeric (or 1/4 teaspoon ground)
Salt and pepper
1 cup of spinach (or kale/silverbeet)
1 piece wholegrain sourdough bread
Preheat the oven to 180⁰C. Brush the mushrooms with the olive oil, scatter over the garlic and place in the oven for 10-15 minutes or until tender.
Meanwhile whisk the eggs together with the milk until pale. Add the spring onion, turmeric and a pinch of salt and pepper. Use a medium fry pan and add the eggs over low heat. Fold the eggs over themselves every now and then to avoid sticking to the pan. When almost done, keep the eggs to one side of the pan and add the greens to the other side. Cook until just wilted (I sometimes add a teaspoon of water with the greens so they don’t stick to pan).
Meanwhile, toast the sourdough and then serve the eggs on the sourdough toast with a side of sautéed greens and the garlic mushrooms.