April 26, 2007
earthy breakfast
I made this for breakfast today. Spring has got me thinking about getting my hands into the dirt again. Tulips are swaying their glossy heads in the garden; the lawn needs mowing; even my dog is enjoying the warm blocks of sun making their way into the yard.
Spring tastes are simple; they don't need dressing up. They have a clean flavor that speaks of the earth coming to life again. The other day in the market, I saw mushrooms, fluffy, clumped with dirt, rimmed in lacy brown. I imagined popping them raw into my mouth or sauteing them simply with herbs or pairing them with the lettuces now thrusting their buttery leaves towards the sky. I bought a pound and carried them home like a treasure.
Incidentally, I've also been thinking about the approaching summer and those winter pounds that have creeped up on me. You could say this breakfast serves a dual purpose. It's light, uses no fat, and allows all those spring flavors to speak for themselves.
Egg-white and mushroom scramble with thyme and arugula
4 large mushrooms, sliced
1 egg white, lightly beaten
3 sprigs of thyme
Handful of arugula
In a non-stick pan over high heat, fry the mushrooms on one side without moving the pan. When you start to smell that delicious aroma of browning mushrooms (about 4 minutes), turn them over. Add the egg white and half the thyme. Turn the head down and cook until the egg white has set. Top with arugula and sprinkle with remaining thyme. Serve with a slice of whole-grain bread.
Simple.
