Basmati rice with scrambled eggs, spinach and mushrooms

Put the 140 g of rice in a colander and rinse it under cold water until the water runs almost clear.

Pour the rice into the saucepan with 280 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 12 min, then turn it off and let it rest covered.

Wipe the 100 g of mushrooms with a damp dish towel and slice them. Wash the 150 g of spinach and drain it well.

Melt half the butter (10 g) in the skillet over medium-high heat. Add the mushrooms and brown them 5 min, stirring.

Add the spinach to the skillet with a pinch of salt. Stir 2 min until it's cooked way down, then push everything to the side.

Crack the 4 eggs into the mixing bowl, add a pinch of pepper and beat them with a fork.

Add the rest of the butter (10 g) to the skillet over medium heat and pour in the eggs. Stir gently with the spatula 2 to 3 min until fully set, then mix them with the veggies.

Fluff the rice with a fork, divide it between two plates and top with the eggs and veggies.