The best scrambled egss you can find. I love this healthy version!
Wash the mushrooms. Put them in a hot pan with olive oil and fry until they take color. Season them with salt and freshly ground pepper and put them aside on a plate.
Mix the eggs together with freshly ground pepper.
Heat olive oil on the pan and add rinsed baby spinach. Fry for 2 minutes and pour over the eggs and stir around. When it becomes scrambled eggs remove from heat.
Spread the eggs on the two pieces of rye bread and decorate with the roasted mushrooms.
Grate the cheese and garnish. Add finely chopped chives if you have.
Finish with salt and freshly ground pepper and serve.