Breakfast, Brunch or even Lunch
It’s another beautiful morning here in the City on the Lakes and thought I would start the day by eating a good healthy breakfast. Eggs really are a healthy choice, as they give us sustained energy with their extra protein. They are also a perfect “hot” meal item for a brunch menu. This Florentine Scramble is an extra special way to make scrambled eggs for breakfast, brunch and even for lunch or dinner.
The same old scrambled eggs can definitely be boring. They are so often overcooked to the “rubber stage”. That is what I call it when all of the moisture is cooked out of the egg and texture becomes like rubber(not a cooking term, by the way, it’s just a fact). With just a few simple techniques you can avoid the rubber egg syndrome altogether.
Scrambled Eggs Florentine
Ingredients for a Florentine Scramble
I thought I would scramble some eggs with a few of the items I had in my refrigerator. Mushrooms, spinach, and feta it will be. It’s a great combo on pizza or in calzones so why not scrambled in eggs!
This recipe is easy to make and is a great compliment to any brunch menu. Add some Traditional Cranberry Orange Muffins, finger sandwiches, a nice crudité, and your menu will be complete! This time it was served with a side of pork sausage and some fresh fruit!
Melt 1 tbsp of butter in saute pan on medium heat. Cook mushrooms until they are soft.
Add spinach to sauteed mushrooms and cook just until wilted. Set mushrooms and spinach aside.
Whisk together the eggs with the milk. On medium-low heat, melt 1 tablespoon of butter then pour in the egg mixture. Using a rubber spatula continue to turn eggs until they are a soft set texture.
Next add mushrooms, spinach, and feta cheese. Cook until the cheese is just soft and the eggs are firm. Serve immediately or keep warm until ready to serve.
Top with chopped green onion garnish (optional)
Enjoy! Click through the gallery below for more photos!
Ingredients
Directions
Melt 1 tbsp of butter in saute pan on medium heat. Cook mushrooms until they are soft.
Add spinach to sauteed mushrooms and cook just until wilted. Set mushrooms and spinach aside.
Whisk together the eggs with the milk. On medium-low heat, melt 1 tablespoon of butter then pour in the egg mixture. Using a rubber spatula continue to turn eggs until they are a soft set texture.
Next add mushrooms, spinach, and feta cheese. Cook until the cheese is just soft and the eggs are firm. Serve immediately or keep warm until ready to serve.
Top with chopped green onion garnish (optional)
Enjoy! Click through the gallery below for more photos!
