Immune Boosting Scrambled Eggs
With all this cold weather and lots of bugs floating around at the moment, I wanted to share my yummy immune boosting eggs. This recipe is inspired by the scramble in Hetty Mckinnon’s Tenderheart. This is a high protein, nutrient dense, warm bowl of goodness. It makes me feel warm, comforted, soothes a sore throat and has helped me get through many recent daycare bugs! Enjoy xx
Serves 1*
Ingredients
2-3 farm fresh eggs (sustainably sourced)**
1 tsp soy sauce or tamari
white pepper
2 large button mushrooms, sliced
4-5 large spinach leaves equivalent to 1 cup, sliced*** (see note)
1cm piece of ginger, finely chopped or grated
1 garlic clove, finely chopped or grated
2 spring onions, sliced
sesame oil, to serve
sesame seeds (black and white), to serve
Method
In a small bowl, whisk the eggs with the soy sauce, add a pinch of white pepper and set aside.
Heat 1 tbsp olive oil in a pan, add in the mushrooms, garlic and ginger and saute until mostly cooked. Then add in the leafy greens and spring onions and cook until wilted.
Push the greens and mushrooms to the side of the pan, and pour in the egg mixture, leaving for 10 seconds before stirring with a silicon spatula in a circular motion until the eggs have mostly set (about 30 seconds)****. Mix through the greens and mushrooms and transfer it to a bowl.
Drizzle the eggs with a little sesame oil and seeds, and serve with rice or noodles if desired.
Notes
* Double or triple the recipe to share
** 6g protein per egg, add the extra egg if you have increased protein requirements (ie. during cancer treatment or illness)
*** We have perpetual spinach growing in our garden at the moment, but use whatever leafy greens you have on hand e.g. baby spinach, swiss chard, kale etc
**** If you are currently undergoing treatment for your cancer and are immunocompromised, be sure to fully cook the eggs before eating.
