- 1 extra large Portobello mushroom per person (or use smaller ones)
- 1 tbsp butter
- 1/2 tsp apple cider vinegar
- Himalayan sea salt and freshly cracked black pepper to taste
- 4 eggs
- 2 tbsp water
- 1 tbsp chopped parsley
- 1 handful baby spinach leaves, roughly chopped
- 1 tsp extra butter
- fresh sprouts for garnish
Method:
- Heat frypan/skillet over medium heat until hot then add butter and mushrooms to the pan. Start with mushrooms face down then turn over as they cook.
- As soon as the butter turns nut brown add apple cider vinegar to stop the butter burning. (It will sizzle, so stand back a bit.) Continue cooking until mushrooms are cooked through then sprinkle with salt and pepper and remove them to drain on paper towel.
- Meantime, whisk eggs, seasoning to taste, water, parsley and spinach together to combine.
- Add extra butter to the pan then add the egg mix to the frypan.
- Stir continuously with a wooden spoon to ensure the eggs are cooked. (Don’t cook too long so they become rubbery though!)
- Serve scrambled egg mix on top of mushrooms and garnish with fresh sprouts.
NB: If you’re cooking for more than two people you might need to increase the butter and eggs and cook mushrooms in batches.