Saturday, January 22, 2011

Baby Bella Scrambled Egg Sandwich

It's very rare that I rave about something I've made, but allow me to gloat just temporarily for creating this amazing sandwich!  It's not complicated, but it's the combination of ingredients that makes it phenomenal.  The feta gives just the right amount of tang, while the spinach gives a bit of crispiness, and the baby bella mushrooms will make you forget that there's no meat in this sandwich.  Combined with some pear slices and a giant cup of coffee - perfect start to the day!  Let's just say I'll be making this again very soon... like tomorrow.

You'll need:
2 tsp. olive oil
2 baby bella mushrooms
2 eggs
dash of dried parsley
dash of dried basil
dash of garlic sea salt
dash of black pepper
handful of spinach
bread (I used french bread.)

Wash and slice mushrooms.

Put in a pan with olive oil on medium-low heat for 3-5 minutes.

Meanwhile, crack eggs into a bowl with salt, pepper, basil, and parsley.

Whisk the mixture, and when the mushrooms start to brown like this...

... turn the heat down to low and add the egg mixture to the mushrooms. Fold together as the eggs cook.

The eggs will cook fast.  When almost at your desired consistency, form in the shape of your bread, and top with the feta.

Using a spatula, transfer the egg mixture to your bread, and stuff the sandwich with spinach.

Sending you love (and a healthy breakfast) from my kitchen.

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