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Slow Scrambled Eggs with Mushrooms, Onion, Spinach and Goat Cheese

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Albany/HV: Slow Scrambled Eggs with Mushrooms, Onion, Spinach and Goat Cheese
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SERVES:
2

INGREDIENTS:

4 - 5 large eggs (depending on how many you want to eat for two people)
3/4 Tbs low fat milk

1/2 medium sweet onion, thinly sliced
3-4 ounces sliced mushrooms
2-3 Tbs olive oil

4 cups loosely packed spinach leaves

2 Tbs fresh chopped tarragon (see hints below)

2 large or 4 small toasted slices whole grain bread

approx. 2 ounces goat cheese

PROCEDURE:

Add a splash of olive oil to a large nonstick pan on medium to medium high heat and saute half of a thinly sliced medium size sweet onion and about 3 - 4 ounces of sliced mushrooms.

Once the onion has softened up and and the mushrooms have browned up a little bit, add about 4 loosely packed cups of spinach and cook that down and then take everything out of the pan.

Next, drop 2 large or 4 small slices of whole grain bread into the toaster and crack the 4 -5 large eggs into a mixing bowl, add a little splash of milk (and add a pinch of dried tarragon now if that's what you're using) and whisk it up.

Add a splash of olive oil to the same saute pan on medium to medium low heat and slowly scramble the eggs. (Cooking the eggs on this low of a temperature will keep them nice and creamy when they're done).

Once the eggs are just cooked through, fold in the mushrooms, onions and spinach and then fold in the 2 Tbs of chopped fresh tarragon.

Spread a little goat cheese over each piece of toasted bread and top with the scrambled eggs.

HINTS:

Substitute 1/4 - 1/2 tsp dried tarragon instead of fresh but whisk it into the eggs before cooking instead on adding at the end.

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