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Composition - Brunch Scramble #mycookbook:
- Need 2 - eggs per person, beaten
- Require - Per person one a few Asparagus spears, sliced lengthways, a handful of Spinach and a few Mushrooms, cut into wedges
- Get of Sliced Sourdough
- Prepare for Butter
- You need - Salt and pepper
Brunch Scramble #mycookbook making:
- Sauté the mushrooms in butter until brown. Put to one side on a plate.
- Sauté the Asparagus, in butter until al dente. Put to one side with the mushrooms.
- Melt butter in a separate pan, scramble the eggs until almost set. Remove pan from heat.
- Toast the bread.
- While bread toasting, put the mushrooms, asparagus and spinach into the sauté pan over a medium high heat. Stir until spinach just wilted. Season.
- Pile the veg onto the toasted sourdough.
- Stir the scrambled eggs which should be softly set and load on top of the veg. Enjoy
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