For the lack of creativity the name of this dish has got to be one of the longest I have ever given. This was a spontaneous dish. Simply because i like the taste of all the ingredients and know that they work well together. Mushroom and spinach. Spinach and egg. Camembert and eggs. Eggs and mushroom. You cannot really go wrong. So why not have everything if you cannot make up your mind!
I made this on a weeknight when I was home alone. (Mushroom alert). These are really quick to throw together and you basically only need one pan. I used frozen spinach which took a couple minutes longer to defrost. Otherwise I would suggest that you use fresh spinach instead which will be really quick to cook.
If you want to know how this dish taste just think about all the major ingredients that is inside. Spinach, mushroom, eggs, camembert. That is exactly how it taste and not forgetting the garlic that sort of tied all the flavours together. You get the freshness of the spinach with the earthiness and slight chew from the mushroom. Camembert and the scrambled eggs give it a slightly milky and savoury touch. The spinach does release some juice which is perfect for you to have with bread.
This is a pretty versatile dish. I would not say that you can only have them for dinner or lunch. In fact if you look at it. It looks very much like a deconstructed omelette that you could very well have for breakfast.
Two with bread or One very hungry person.
2 tbs milk
dash of dried parsley
1 knob of butter
2 cloves of garlic, minced
250g mushroom, sliced (I used champignon)
300g spinach (frozen or fresh)
50g camembert sliced
In a bowl whisk eggs, milk, salt, pepper and dried parsley. Set aside.
Heat your pan on medium high heat and add the knob of butter followed by the garlic. and mushroom. When mushroom has slightly softened, should take only 1 -2mins, throw in the spinach. Mix well place lid of pan on for about 30sec. By now everything should be cooked through.
Then add the egg mixture immediately. Gently mix the egg with the spinach and mushroom. Try not to over mix. Give it some time for some of the eggs to firm (like how scrambled eggs look like) before mixing.
When eggs are done place as much camembert as you like on top. The heat from the dish should melt the cheese. Serve with bread.