How to make it

  • Heat half the butter in a large non-stick frying pan.
  • Add the spinach; cook until spinach just wilts. Remove from pan and drain on absorbent paper; cover to keep warm.
  • Grill pancetta until crisp; cover to keep warm.
  • Combine the eggs and cream in a bowl; whisk until combined.
  • Season well with salt and pepper.
  • Heat the remaining butter in pan, add egg mixture, cook over low heat, stirring gently with a wide spatula, until creamy and almost set.
  • Meanwhile, toast the bread.
  • Top toast with pancetta, scrambled eggs, then spinach.

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