CarolCooks2 in my kitchen…Mushroom and Spinach Eggy Crumpets with Feta Cheese and Thyme…

Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…

For the last few months, I have been publishing a chicken recipe on a Tuesday… we like chicken plus chicken is such a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, is high in protein, essential vitamins and minerals such as B6, B12, iron, zinc, and copper…It is also quick and easy to cook…

However…not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet…plus many of my readers and friends are either vegetarian or vegan and I respect other people’s views and observances of their chosen diet…we should all be choosing an eating plan that suits our particular body as all our bodies are different but ultimately we also need to follow a well-balanced diet…

The catalyst for this change in promoting more meat-free recipes was the lovely Trish I promised Trish who writes under the pen name of Alex Craigie that I would come up with some vegetable-based dishes for her…Hence I have decided that every other week there will be a vegetable-based dish all tried and tested in my kitchen…

Today it’s a breakfast /brunch dish…Mushroom and Spinach Eggy Crumpets with Feta Cheese and Thyme…

This recipe serves 2 people but is easily doubled or tripled…

Ingredients:

  • 3 organic eggs
  • 1 tsp of siracha sauce plus extra for drizzling
  • 2 crumpets
  • 80 gm chestnut mushrooms, sliced
  • 2 sprigs of Thyme
  • 80 gm of baby spinach or young tender chard
  • Olive Oil
  • 30 gm of feta cheese, crumbled

Let’s have breakfast/brunch…sorry but there is no bacon in sight…Let’s gather our ingredients and Let’s Cook!

Whisk one of the eggs with a tsp of siracha or as I do just add a biggish dash…

Soak your crumpets in the egg mixture for a couple mins pressing down to make sure that eggy mix gets soaked up and not forgetting to turn them halfway… it’s just like making eggy bread but with crumpets…

Put your sliced mushrooms into a dry frying pan over medium to high heat, stirring occasionally until they have a nice golden colour then add your picked thyme leaves.

Stir in your spinach and cook until it is wilted and add seasoning…taste…Move the spinach and mushrooms to one side of your pan and add a dash of olive oil it’s now time to cook the crumpets…cook for about two minutes on each side until they are lovely and golden.

Plate your crumpets when cooked and top with the mushroom and spinach mix…In the same pan cook your eggs until the white is set  (I don’t like any uncooked white) but I like a soft yolk nice and runny perfect for this meal…

Now garnish the crumpets with the crumbled feta and plonk your egg on top..add a drizzle of siracha and enjoy!

I hope you and your hubby enjoy this Trish my testers loved it and didn’t even complain that there was no bacon…the feta adds that touch of saltiness it was a lovely brunch/breakfast dish…

I have added the link to my homemade crumpet recipe but store-bought crumpets will suffice…Crumpets are a very British thing and a few years ago there was a crumpet shortage due to a C02 shortage that was when I decided let’s have a go at making them and they are so easy to make…if you can’t get crumpets then try breakfast muffins they would probably work not tried them but if bread works them muffins should do…

Thank you for joining me today as always I look forward to your comments…Thank you very Trish for letting me know how your aubergine and potato curry turned out it was lovely to hear that you all enjoyed it…Thank you xx

20 thoughts on “CarolCooks2 in my kitchen…Mushroom and Spinach Eggy Crumpets with Feta Cheese and Thyme…”

  1. Pingback: CarolCooks2 in my kitchen…A breakfast/brunch treat…Ricotta, Blackberry and Walnut Toast. | Retired? No one told me!

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    1. CarolCooks2 Post author

      It certainly got the thumbs up from the boys in this house they loved it and didn’t even ask about bacon that was a result as they normally moan …lol

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  7. Pingback: CarolCooks2 in my kitchen…Mushroom and Spinach Eggy Crumpets with Feta Cheese and Thyme… – MobsterTiger

  9. alexcraigie

    The aubergine and potato curry was lovely and turned out just the way it should! The steps were easy to follow and we looked forward to experiencing the unknown! This new recipe already has me drooling (sorry!) as it has some of my favourite flavours in there – you’ve also made it sound easy enough for an eejit like me to follow! Off to put crumpets and spinach on the order. xx

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    1. CarolCooks2 Post author

      Thank you for your feedback, Trish I love getting feedback and don’t feel you have to like everything as everyone has different tastes and sometimes I’m not keen on what I make especially if it’s tofu but some like tofu so I still(very) infrequently post a tofu recipe…I do hope you like the crumpet one as much as we did as its quite filling well it was for me but my menfolk just woofed them down and Aston also told his dad when he phoned him so he must have liked it…Thank you again for the feedback, Trish I hope you are having a fabulous week xxx

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      1. alexcraigie

        I’m having a cataract done on Thursday and so I’m clearing the decks here in preparation.
        As for my comments, I’m afraid you can count on my honesty! I’ll avoid anything with celery… xxx

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      2. CarolCooks2 Post author

        Thats great.. Honest feedback is good… I hope your cataract op goes well many of my friends have had cataract ops and the difference in their sight has been amazing… Xxx

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