Delicious scrambled eggs mushroom spinach dukkah brunch

Don’t fancy queuing or rushing through brunch with time restrictions placed on tables in coffee shops these days! Why not give this recipe a go, scrambled eggs on hot buttery toasted gluten free bread, topped with spinach and mushrooms, and sprinkled with that warming earthy dukkah spice, and crumble over some salty feta to balance the flavour! This is so quick and simple to make, and it can be on the plate ready to devour in minutes! It’s perfect for all the family and or friends for that lazy weekend brunch catchup washed down by a lovely coffee or pot of tea ☕️ 

A good tip is to make your own Dukkah spice, I make this up in a big batch and store in an airtight glass jar or container. It’s perfect to sprinkle over salads to add a bit more flavour and crunch or if your making eggs quickly during the week for breakfast or lunch just scatter some on top. I also love this with toast and smashed avocado and sprinkle of dukkah on top it just gives it a bit more depth of flavour!  

This recipe will also work well with kale instead of spinach and if your not a mushroom fan change it up for some roasted red peppers, they are delish straight from the jar! This filling would also be perfect in a wrap, especially if you are on the go and are looking for a tasty healthy breakfast, breakfast wraps are great and keep you going for longer, plus kids love them too!

So why not give this recipe a try this weekend and impress your family or friends with this simple breakfast that does not compromise on flavour and save yourself the time of queuing when you could be enjoying it in your own home and have everyone around the table 😊 After all that’s what weekends are for to relax and chill out with your family and I love doing this over food as its my passion to get family back round the dining table again!