Greek Yoghurt Scrambled Eggs
Served on sourdough with garlic mushrooms and spinach
Ingredients
- 2 teaspoons olive oil extra virgin, cold pressed
- 2-3 pasture raised eggs
- 1 tablespoon greek yoghurt
- 1/2 clove of garlic finely chopped
- 3 button mushrooms
- 1 handful spinach
- 1-2 slices sourdough
- 1 teaspoon ghee
- 1 tablespoon spring onion
Instructions
- Heat a small fry pan over a medium - high heat and add 1/2 of olive oil and garlic. Cook until garlic is fragrant and then add the mushrooms. Add small amounts of water and stir frequently until. they have softened. Then remove from heat and add spinach, stirring until it has wilted.2 teaspoons olive oil, 1/2 clove of garlic, 3 button mushrooms, 1 handful spinach
- Set mushrooms aside and place the pan over a medium - high heat with the remaining oil. In a small bowl whisk together the eggs and greek yoghurt then pour into pan and scramble the eggs by scraping the pan frequently with a spatula. Once eggs are cooked, remove from heat.2-3 pasture raised eggs, 1 tablespoon greek yoghurt
- Toast sourdough and spread ghee over them.1-2 slices sourdough, 1 teaspoon ghee
- Place sourdough on a plate then place mushrooms and spinach on top, followed by the eggs, fresh spring onions and salt and pepper.1 tablespoon spring onion