I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.
Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.
Scrambled Eggs with Wilted Spinach (serves 2)
- 4 eggs
- 1 tablespoon of butter (no margarine here, folks!)
- 2 good handfuls of washed baby spinach leaves
- seasoning, dried parsley flakes (optional)
Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.
Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.
Cherry Slushie (serves 2)
- 1/2 a cup of frozen, pitted cherries
- 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
- 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)
Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.