Scrambled eggs with spinach

One of our favorite placed to eat breakfast is Kirby Lane Cafe. It is an Austin, Texas icon. I had the scrambled eggs and spinach the last time we ate there and it was fantastic. I tried to recreate it for our Christmas Eve breakfast.







Printable Version Ingredients:
4 eggs
1/4 cup milk
1/2 cup raw spinach
salt and pepper to taste
cooked bacon or ham
2 T. cream of mushroom soup and a splash of milk
English Muffins - toasted
Method:
Toast your English Muffin
Cook your bacon
In a separate skillet, add the eggs and milk. Cook until almost done and add the spinach, and the soup and milk mixture.
To assemble, place the English Muffin on the bottom. Add the cooked bacon or ham. Top with cooked egg mixture. This will do until I can get back to Kirby Lane.

Mushrooms and rice

The chicken in this meal was not the star. I made enough to have left-overs of the mushroom rice recipe. I will have this for lunch one day this weekend. You can find the recipe Here
Printable Recipe Ingredients:
2-3 T. olive oil, separated
2 T. butter
1 1/2 pounds mushrooms, sliced thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 cups long grain rice
2 1/4 cups vegetable or chicken stock
 1/2 - 2 cups green scallions




Method;
1. Heat 2 T. olive oil in large pot over high heat. Add 1/2 of the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper and remove from heat and set aside
2. If pot is dry, add another 1/2-1 T oil, and butter.Add onions and garlic. Cook for 30 seconds
3. Add remaining mushrooms and cook 5 minutes until mushrooms are lightly browned and pot is brown.
4. Add rice. Stir to coat rice and then add a splash of broth to deglaze pan.
5. Add remaining broth. Place lid on, bring to a simmer then turn heat to medium low.
6. Cook 15 minutes or until there is no residual liquid.
7. Remove from stove, remove lid, Quickly toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.
8. Fluff rice with fork and enjoy. I know I did.