Mushroom and Spinach Eggs

 This is a morning recipe. Mornings are different everyday. They were different in our childhood, when we need not to worry about the food on our plate. Mornings were different in our college or hostel days, when burnt toasts and black coffees were enough. Morning again became different once we got married. It's a time of slow living filled with cozy comforts and bed time breakfasts and soul soothing cappuccinos. But all hell broke loose after having the baby. The slow mornings became an overnight chaos with the continuous feeding and sleeping and worrying and sleep deprivation and postpartum depression. So yes...food changed for me over these mornings. Somedays I just don't eat anything other than having just a cup of coffee. Somedays I pull out some leftover from the fridge and eat that hard cold just because I have to take medicine afterwards. 

And nobody asks what I would like to have for breakfasts. May be one day I would like to make this toast for my breakfast. This one is easy and full of flavour and the salty feta is just the perfect contrast with the garlic and spinach. I hope you will make this one in your breakfast and hopefully your mornings are going smoother than mine. 

Mushroom and Spinach Eggs

Serves 1

Ingredients:

• 2 eggs
• 1 clove of garlic - minced
• 1 shallot - chopped
• A handful of fresh baby spinach
• Feta cheese
• Hot sauce
• Salt & pepper
• 2 tbsp olive oil / butter

Method:

• In a skillet melt the butter and saute the onion and garlic in it. 
• When the onions starts turning golden crack the eggs into the skillet and stir to make a soft scramble.
• Sprinkle salt over them and add the baby spinach, feta and hot sauce.
• Switch off the flame and leave them inside the hot skillet for a few more minutes to firm up.
• Serve hot with a buttered and crispy toast.