Breakfast is one of the best meals of the day and this Irish classic is sure to awaken your taste-buds.
2 large free range eggs
a dash of milk
1 teaspoon of butter
Pinch of salt
A handful of spinach
1 large flat capped mushroom
1 teaspoon of rapeseed oil
2 slices of Gluten Free Home made Irish soda bread
Crack 2 eggs into a heat proof jug, add the milk and the butter and a pinch of salt and beat with a fork until fluffy. Microwave for 1 minute, beat again and return to the microwave for another 30 seconds or until they are cooked to your liking.
Put the rapeseed oil into a small pot and add the mushroom until golden, it takes only 2 minutes. Add the spinach until wilted.
Toast 2 slices of soda bread and spread a light coating of butter on them both. Put the mushroom and spinach mixture on top of the toast and serve the scrambled eggs on the side.