Scrambled Eggs

Ingredients

• 2 eggs
• 10 ml coconut cream
• 1 dash Worcestershire sauce
• 1/4 avocado, scooped and thickly sliced
• 2 knobs of butter
• 3 medium Swiss brown mushrooms, quartered
• 30 gm baby spinach leaves
• 1 dash Chinese rice wine
• 1 slice wholemeal bread
• 1 good squeeze lemon juice
• salt & pepper

Method

1. Break eggs into a small mixing bowl, mix thoroughly with a fork using a gentle, persistent wave-like motion.
2. Fold in the coconut cream and Worcestershire sauce. Set aside.
3. Place the avocado towards the edge of a medium sized serving plate.
4. Bring a nonstick frypan to medium-high heat, melt one knob of butter and add the mushrooms.
5. Cook the mushrooms so they are browned on all sides (I use tongs to turn them).
6. Place the cooked mushrooms on the plate to one side of the avocado.
7. Add the spinach to the pan and add the rice wine. This will help them wilt quickly without frying (again, I use tongs to turn them).
8. Place the wilted spinach to the other side of the avocado on the plate.
9. Put the bread in a toaster, aiming for medium brown toast.
10. Meanwhile, wipe out the frypan with a paper towel, lower the heat to low-medium, and melt the other knob of butter.
11. Add the eggs. Stir gently as they cook.
12. When the eggs seem just barely cooked, tip them onto the toast (they’ll keep cooking, runny is better than rubbery).
13. Squeeze the lemon over the mushrooms, spinach, and avocado, season to taste, and serve.

Serves one.

Notes

The motion used to mix the eggs is important – don’t beat them too vigorously.