Even the creamiest scrambled eggs aren't exactly loaded with flavor, so when I came across this Nancy Silverton and Mark Peel recipe for scrambled eggs with porcini mushrooms, I got very excited.
Dried porcini mushrooms are one of those flavor intensifiers I crave especially when I'm watching my weight. These eggs get their desired creaminess through constant stirring and serving them immediately.
- 8 eggs
- 1 garlic clove, minced
- 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon coarse salt
- 1/2 leek, white part only, split and well washed
- 3 tablespoons olive oil
- 1/4 ounce dried porcini mushrooms, soaked in hot water to cover for 30 minutes
- 1 1/2 pounds fresh spinach, washed and stemmed
- 3 tablespoons unsalted butter
Crack the eggs into a medium bowl and add the garlic, thyme, and salt. Whisk lightly with a fork and set aside.
Cut the leek into 1/4-inch half-circles and saute over medium heat in 1 tablespoon of the olive oil. Transfer to the bowl with the eggs.
Drain the mushrooms, squeeze dry, and saute in 1 tablespooon of the olive oil just until the edges begin to curl. Add to the egg mixture.
Heat the remaining tablespoon of olive oil and saute the spinach just until it wilts. Remove to a platter and keep warm.
Melt the butter in the same pan, and when it sizzles, pour in the egg mixture. Stir constantly over medium heat.
When about half of the eggs are "clumped," less than a minute, spoon onto the bed of spinach. The eggs will continue to set. They will still be creamy by the time they are eaten.