Mushroom Spinach Eggs - Part II

Serves two 

Ingredients: 

(select organic ingredients as much as possible) 

4 organic eggs 

3 handfuls of spinach; washed, stems removed and lightly steamed 

1 handful of black trumpet mushrooms; washed and roughly chopped 

5 garlic cloves; minced 

1 tablespoon of extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

Preparation: 

In a pan over medium heat, cook mushrooms in olive oil for 2 to 3 minutes. Add the garlic and cook for another 2 to 4 minutes, or until the mushrooms soften slightly. Squeeze excess water from the steamed spinach and chop it roughly before adding it to the pan. Stir together and cook for just a minute. Finally crack the eggs into the pan, ensuring even distribution of the yolks. Add sea salt and black pepper to taste and continue to cook for 3 to 5 minutes, or until the egg whites are thoroughly cooked through whilst the yolks remain runny. Enjoy with a side dish of your choice (pictured is a heated up leftover grilled potato with sprinkles of freshly minced cilantro)!