This is such an easy dish to make and so rewarding because it’s warm, filling and doesn’t give you an ounce of a reason to feel guilty!
I chose eggs for a meal because I wanted to boost my choline in-take. Choline is one of the B vitamins and is a brilliant anti-inflammatory, helps regulate the nervous and cardiovascular system. But more than that, it helps defend the brain with regards memory loss.
With so much vitamin B being lost from our diets because of the way foods are refined it’s vitally important that we keep the levels up. It’s also said that women who regularly eat eggs lower their risk of breast cancer by 44%. Eggs also have a high sulphur content which is good for hair and nails.
This recipe is very, very easy to make. It’s also quick.
(serves 2 for a light dinner)
** 1 Medium size onion
** 1 Large clove garlic
** 2 Cups of button mushrooms
** 6 Medium or large eggs
** Olive oil
** Salt and pepper
=> Sauté the onion and chopped garlic in some olive oil and when glassy add the sliced mushrooms.
=> Cook these until all the moisture has evaporated and the mushrooms start to caramelise slightly.
=> While these are cooking break six medium to large eggs into a bowl, sprinkle with salt and pepper and add a teaspoon of English mustard.
=> Whisk these together until blended smoothly.
=> Pour eggs into the pan with the cooked onions and mushrooms and stir briefly.
=> Leave the mix to cook gently on the stove for a couple of minutes on a low heat then pop the pan into the oven on a medium heat – about 170c would be fine for about ten minutes.
=> When it’s golden brown and firm it’s done.