Spinach and mushrooms marry between bread and egg! A rustic combination reminiscent of a spinach pie in its quicker and “brunch” version.
The spinach-mushroom mix can be prepared in a larger quantity and put in the freezer for up to 3 months.
Click here to see how you can make perfect Freddo Espresso and Freddo Cappuccino.
Ingredients
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- 2 slices rustic bread ,
- 2 eggs ,
- 300 gr fresh spinach ,
- 1 dried onion, cut into cubes ,
- 10 mushrooms (sampinion type), quartered ,
- 1 spring onion, sliced ,
- 1 tablespoon fresh herbs finely chopped (oregano, basil, thyme or whatever else you want) ,
- 1/2 teaspoon chilli pepper flakes ,
- 2 tablespoon olive oil ,
- Salt + pepper (at will)
Instructions
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- In a large non-stick pan, let the olive oil burn. ,
- Saute the onion with the spring onions, then add the mushrooms. ,
- Once the mushrooms are reduced in volume, add the spinach and simmer until it loses its fluids. ,
- Add the herbs, chilli pepper flakes, salt and pepper and stir. ,
- Toast the bread slices and fry eggs. ,
- Serve the dish by putting the mixture of spinach over toasted bread and top with an egg.
