Emily’s Easter eggs

I absolutely adore eggs. Particularly poached, but I’m not fussy about the form so long as the yolk is sunshine bright and the white porcelain.

Today has certainly been an egg day. I had brunch at the Larwood and Voce in West Bridgford, well known for its amazing breakfasts but also as purveyors of a stonkingly good selection of wines. I’ve also heard their prawn cocktail knocks the socks off the cliched Marie rose/ cucumber twirl variety.

I chose the field mushrooms and eggs on toast. Delicious and simple, the eggs were perfectly runny and complimented the big earthy mushrooms. Served on a hunk of granary toast, with a swirl of spicy tomato relish, the dish hit all the right notes for a brekkie. 

  

On an egg roll and totally not egged-out (being such a lover of eggs) I whipped up a mushroom and cheese omelette for supper.

Again, a really simple recipe with a few additions to jazz it up a bit.

Ingredients:

2 eggs

Handful of baby button mushrooms

Handful of spinach

Garlic butter

Low fat extra mature cheddar, sliced 

Method:

Beat the eggs together while heating the garlic butter in the omelette pan. Toss the mushrooms and spinach into the pan and cook until the mushrooms have browned slightly and the spinach has wilted. Then pour in the eggs and fry for 2-3 mins, adding cheese to taste. When the cheese has melted, serve and eat immediately with a sprinkle of cracked black pepper. Because no one wants a cold omelette.