Hang Town Scramble for One |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This scramble was a very popular breakfast here in CA back in the 1970. Which is when I first started making it. Ingredients:
1 tablespoon oil |
1 garlic clove, minced |
1/4 cup onion, minced |
1/2 cup fresh mushrooms, sliced |
1/4 lb lean ground beef |
1 teaspoon flour |
1/4 cup frozen chopped spinach, thawed and drained |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon salt |
1/4 teaspoon chervil or 1/4 teaspoon marjoram |
1 egg |
Directions:
1. Heat oil in an 8 inch skillet over medium heat. Saute garlic, onion and mushrooms until tender.
2. Add ground beef, breaking into small chunks. Saute until cooked through.
3. Add flour and stir until absorbed.
4. Stir in spinach, Worcestershire sauce, salt and chervil or marjoram.
5. Cook and stir until mixture is bubbling and thickened.
6. Push hamburger-spinach mixture aside and break egg into center of skillet. With a fork, quickly stir egg to scramble. Cook until almost set. Stir egg into hamburger-spinach mixture.
7. Cook just until egg is set. Serve immediately.
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