Scrambled egg on toast with sautéed rainbow chard and mushrooms
Recently, I’ve been wanting to cook with more seasonal ingredients. The problem with this is that I don’t really have a good idea of which ingredients are in season at any given time. To try and fix this, I decided to go to the Bowhouse market and pick up some fresh veg. There was a really great selection, and I’ll definitely be going back, but the rainbow chard caught my eye the most on this occasion.
In addition to the fresh fruit and veg, the bakers were out in full force. I didn’t really have any intentions of buying bread (I already had a loaf at home), but a very persuasive man with his “£5 bag of bread” managed to convince me otherwise. To use up my chard and abundance of bread, I decided my seasonal meal would be something-on-toast; I had some eggs and mushrooms in the fridge already, so the decision was clear.
I blanched the chard and then sautéed it with the mushrooms before serving it with scrambled eggs and toast. To top it all off, I added a splash of some yellow habanero sweet chilli hott sauce that I had also picked up from the market.
Rating Link to heading
I’m really pleased with how this one turned out, especially because I wasn’t relying on a recipe. The hot sauce really levelled it up with a subtle sweet heat, and most of the ingredients I used were locally sourced which is a bonus. I would be happy to make this again.
8/10