Clear and Bright · Breakfast · Balanced
Spinach and mushroom scrambled eggs on toast
Soft scrambled eggs with spinach and mushrooms piled on crisp wholemeal toast, ready in ten minutes.
- 18 min
- Serves 2
- Stir-fry
- Easy
NeutralNourishes blood, clears liverSupports digestion
Why it suits you: Balanced types simply follow the Clear and Bright principle of clearing heat and nourishing the liver and kidneys. Spinach nourishes blood and cools the liver, egg and mushrooms support digestion, and wholemeal toast keeps you full without feeling heavy.
Method
Prep 10 min · Cook 8 min- 1Wash the spinach and cut into lengths. Beat the eggs with the milk and a little salt. Toast the bread.
- 2Heat the oil in a non-stick pan and fry the mushrooms over medium heat for 2 minutes, add the spinach and cook until wilted, season lightly and set aside.
- 3Turn the heat to low, pour in the eggs and push them slowly with a spatula until half set, then fold in the spinach and mushrooms and turn off the heat.
- 4Pile onto the toast, grind over a little black pepper and eat hot.
Cautions
- Spinach is high in oxalate; if you have had kidney stones, blanch it for 30 seconds before frying.
Chef's tips
- Cook the eggs over low heat and take them off early; the residual heat finishes them so they stay soft.
The TCM view
Spinach is sweet and cool, nourishing blood, moistening dryness and clearing the liver. Egg is sweet and neutral and nourishes yin and blood; mushrooms are sweet and neutral and support the spleen; wholemeal bread nourishes the heart and spleen. Cool and neutral together clear without chilling.
