Rana Conway's Breakfast Bruschetta
2 granary rolls or wholemeal muffins or thick slices of bread (can be gluten free)
2 tbsps milk
1 tbsp olive oil or rapeseed oil
125g frozen spinach
1 tbsp cream cheese
Sprinkle of nutmeg
Beat the eggs and milk in a small bowl. Slice the mushrooms. Heat the oil in the frying pan and fry the mushrooms for 3-4 minutes, until nicely browned.
Meanwhile place the spinach in the microwave for 3-4 minutes and put the bread rolls in the toaster.
When the mushrooms are ready, add the egg mixture, and leave for a minute, then stir until set and no runny egg remains.
Mix the cream and nutmeg into the hot spinach. Take two warm plates, put a roll or a slice of toast on each, and spread the spinach mixture on top followed by the egg and mushroom and some black pepper.