Recipe

Spinach Scrambled Eggs Recipe


Spinach Scrambled Eggs Recipe
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A scrambled egg for who wants a breakfast with more oomph.

Amatullah

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Ingredients
  • 20g Butter
  • 75g Spinach Leaves
  • 8 Slices Pancetta
  • 8 Eggs
  • ½ cup (125ml) Light Cream
  • Salt and Ground Black Pepper
  • 4 Slices Crusty Bread, Toasted
  • NOTE: You will need about half a bunch of spinach for this recipe, which must be made just before serving.

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

Not quite what you're looking for? See more Breakfast / Eggs
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