I find scrambled eggs along with mushrooms and spinach a super creamy protein bomb that can be served in any moment of the day. I do prefer them mornings, though.

Saturday is the only day of the week when I really enjoy getting up very early and I hurry to the local farmer’s market to buy fresh muesli bread, eggs, spinach and other goodies. Every time I get the smell of this amazingly tasty German bread, I simply can’t resist it.
How could I when they have so many different varieties of whole-grained breads covered with several kinds of seeds?!

Germany produces more varieties of breads than any other country – over 200 varieties of dark and white bread and over 1.000 varieties of rolls and mini-breads (called Brötchen) – it’s literally part of the culture. For this recipe I went for whole-wheat croissants with sesame seeds, which have a divine touch of butter.
I like to sleep a minimum of 7 hours and prefer to avoid bread on a daily basis – so indulging with some tasty bread on the weekend is a bit of a ritual.

Eggs are an excellent source of protein providing also omega-3 fatty acids, vitamins B5, B2, B12, A and E and, on top of that, they keep you full for a longer time. So this super -creamy scrambled eggs recipe’s got a good balance of nutrients that our bodies need to function at their best. Don’t be afraid to use eggs, spinach and mushrooms a couple of times a week.