After a visit to one of my favorite places, the www.RingwoodFarmersMarket.org, I prepared an easy, tasty, locally sourced lunch for my hubby and me served on our deck.
All I did was steam some fresh spinach, sauté some colorful oyster mushrooms, fry up a few eggs and Voila! Lunch is served!
Lunch for two:
A small bunch of fresh spinach leaves washed
a handful of oyster mushrooms roughly chopped
3 or 4 farm fresh eggs
2 tablespoons canola oil
1 tablespoon chopped fresh mint
In a medium saucepan heat about 2 inches of water, drop in your spinach leaves, cover and let steam for 3-5 minutes. drain and set aside.
In a medium sauté pan heat a tablespoon of canola oil(I use rice bran oil but canola will do). Drop in the chopped mushrooms and let cook for about a minute. Stir once or twice, empty onto a plate and set aside.
In the same sauté pan, add a teaspoon of oil and heat. Crack two of your eggs and let them cook to desired doneness. Stelios likes his a bit runny so that's how I make them for him. I like my egg over easy, so when it's done on the underside, I flip it over, press gently on the yolk to cook it a little more, and it's done.
Wash the spinach well
Sauté the mushrooms
Steam the spinach
Fry up the eggs!
Serve husband!
Enjoy!
Maria
looks so healthy!!! Enjoy your weekend Maria mou!
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