Last Monday I posted about how much Mondays suck, about having a case of them, whining about the weekend ending. I can safely say that over the last seven days, starting a few hours after I put up that post, I’ve learned a little bit about how bad a Monday can really be. I can safely say that from now on, any day that ends in “y” will not be inherently assigned a suck factor just for existing.
This weekend was rejuvenating. Some rest, some good exercise, a lot of cooking, and beautiful weather. You can’t take spring for granted in DC – often we go straight from sub-freezing to the low 90’s overnight. Any stretch of pleasant, 60-70 degree days is appreciated beyond measure. Hanging out in the kitchen with the windows open and the cool breeze drifting in and some decent music playing in the background…such simple pleasures, but experienced with renewed appreciation. Add in Nor’s Saturday night out with a friend (read: a rare opportunity for me to soak up some terrible television) and it was pretty much the perfect weekend.
Perfect weekends include brunch. In my twenties (okay, sometimes still now) brunch was pretty much based on wherever had the bottomless bloody Mary. I only get out for brunch sporadically these days, but Nor and I always do Sunday brunch at home (sadly, usually minus the bloody Marys). It’s the only day of the week that we get up at the same time and aren’t frantically dodging each other trying to throw together a smoothie and get out the door. I go get us coffee (gigundo iced for me, tiny latte for him), and we relax, make eggs and hash browns, and linger over the sheer pleasantness of not having to go anywhere or do anything.
This is a good breakfast to linger over. It seems fancy and decadent, but it’s light, healthy and super easy. And it’s a nice, but not too crazy twist on plain old scrambled eggs. Add in a glass of prosecco or a spicy bloody and you’ll feel like you’re at your favorite brunch restaurant. These are a great way to start a weekend, end a weekend, replace dinner with breakfast. or kick off a brand new week. And a brand new week it is.
- 4 portabello mushrooms caps, stems removed
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups fresh baby spinach
- 4 large eggs
- ¼ cup skim milk
- ¼ cup shredded cheese (I used sharp cheddar)
- 1 Tbsp chopped chives
- Salt & pepper to taste
- Preheat oven to 400 F.
- Brush mushrooms with olive oil and sprinkle with salt and pepper. Place face up on a baking sheet and roast for 15 minutes. Pour out any liquid that accumulated in the caps. Set aside.
- Spray a medium skillet with cooking spray. Over medium heat, cook spinach until wilted, about two minutes. Divide cooked spinach evenly between the mushroom caps.
- Whisk eggs, milk, cheese, salt and pepper together. Pour egg mixture into the skillet and cook over medium heat, stirring frequently, until eggs are cooked through. Divide scrambled eggs between the mushrooms. Place the assembled mushrooms back in the oven for 3-4 minutes, just to heat the mushrooms. Sprinkle with chives and serve immediately.
[…] got this breakfast from http://www.baked-in.com/2013/04/22/scrambled-egg-stuffed-portabellos/ and changed things slightly to fit my own tastes. 392 […]