Smoked Mackerel Scramble with Sautéed Spinach and Mushrooms

• 3 units large eggs⇄
• 115 g smoked mackerel⇄
• 5 g fresh dill⇄
• 1 g black pepper⇄
• 1 g salt⇄
• 30 g cream cheese⇄
• 5 ml lemon juice⇄

1. 1.Flake the smoked mackerel into small bite-sized pieces using a fork.
2. 2.Whisk the eggs in a bowl with salt and pepper until fully combined.
3. 3.Chop the fresh dill finely and set aside.

💡 Flake the mackerel ahead of time and store in the fridge to save prep time in the morning.

• 200 g fresh spinach⇄
• 150 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 15 ml olive oil⇄

1. 1.Rinse the spinach thoroughly and pat dry.
2. 2.Slice the mushrooms thinly and mince the garlic cloves.

💡 Use pre-washed spinach to cut down on prep time if you're in a rush.

• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 150 g cremini mushrooms⇄

1. 1.Heat olive oil in a large skillet over medium heat (about 160°C).
2. 2.Add minced garlic and sauté for 1 minute until fragrant, then add sliced mushrooms.
3. 3.Cook for 4-5 minutes, stirring occasionally, until mushrooms are golden and softened.

💡 Avoid overcrowding the pan to ensure the mushrooms brown rather than steam.

• 15 g butter⇄
• 3 units whisked eggs⇄

1. 1.In a separate non-stick pan, melt butter over medium-low heat (about 120°C).
2. 2.Pour in the whisked eggs and gently stir with a spatula, allowing them to cook slowly for 2-3 minutes until just beginning to set with soft curds forming.

💡 Keep the heat low to avoid overcooking the eggs; they should remain creamy.

• 200 g fresh spinach⇄

1. 1.Add spinach to the skillet with mushrooms, stirring to combine.
2. 2.Cook for 1-2 minutes until the spinach wilts and turns bright green, ensuring it doesn’t overcook.

💡 Add spinach in batches if the pan is too full; it reduces significantly in volume.

• 115 g smoked mackerel⇄
• 30 g cream cheese⇄
• 5 g fresh dill⇄
• 5 ml lemon juice⇄

1. 1.Add flaked smoked mackerel to the eggs, stirring gently for 1 minute to warm through.
2. 2.Fold in cream cheese until it begins to melt, about 30 seconds.
3. 3.Remove from heat, then stir in fresh dill and a squeeze of lemon juice for brightness.

💡 Remove the pan from heat just before the eggs are fully set; residual heat will finish cooking them.