Spiked Scrambled Eggs

January in London, with its interminable dark and dank cloak that suffocates and oppresses, is not a month that I enjoy.  Certainly not this year as the uncertainty of my working and financial future lies before me as a gaping abyss and threatens to cripple the few vestiges of professional confidence I've managed to salvage after redundancy.  The relentless rain and a fear of spending money seem to be keeping me prisoner in my flat and in danger of descending into a routine of rituals and habits within which I feel safe, food included.

Today however I decided to make some changes and, after an injection of sunshine via a sykpe chat with my wonderful friend in the Seychelles, I took heed of Lucy's words and am going to try to 'be kind to myself'.  I will make plans to see friends rather than hiding away, I will escalate the (in)offensive on alerting contacts to my availability and I will soothe my tastebuds and mood by investing more time and love into my food.  I will nurture rather then feed myself - body and soul.  Or at least that's the theory.

So, on this freezing Monday lunchtime which saw me with a raging hunger (and yes, I am still going for the burn at the gym almost daily!) and an impending cold (thank you dear nephews), I decided upon a rare treat of scrambled eggs on a gluten-free but no less comforting muffin substitute of grilled portobello mushrooms.  Of course, being me, I cannot allow a meal to pass without an injection of greenery and a twist of some description, hence my strange but good version of scrambled eggs.

Spiked Scrambled Eggs (serves 1)
2 eggs
splash of fino sherry
large handful of baby spinach leaves
salt and pepper

1. Whisk the eggs, adding a splash of sherry.
2. Tear the leaves into small pieces and add to the merry egg mix.  Stir well and season as you see fit.
3. Heat a non-stick pan (or if you like the taste of butter and prefer to cook in a normal pan, warm a pan and melt a good sized nub of butter until melted).  Pour in the egg mix and stir regularly until the eggs are truly scrambled (I remove the pan from the heat after a couple of minutes but continue to stir - this prevents the eggs from suddenly veering from pillow perfection to a rubbery mess).

Serve on toasted English muffins (as in what the savoury patties we used to know as muffins rather than the toothsome, sweet American buns for which we now commonly use the term).  Or if you prefer or have to avoid gluten, tip the egg onto chargrilled large, flat mushrooms.

Serve with a glass of tomato juice and a good dollop of ketchup and your vitamin and nutritional needs are met.  And, whilst it doesn't come close to a real bear hug, I certainly felt cared for just that little bit more.