Creamy Spinach and Egg Scramble with Crispy Toast
Ingredients
- 6eggs
- 4 cupsfresh spinach
- 2 tablespoonbutter
- 3 tablespoonwhole milk
- ·salt
- ·black pepper
- 4 slicebread (your choice)
Method
- 01
Toast the bread until golden and crispy. Set aside.
- 02
Crack the 6 eggs into a bowl. Add 3 tablespoons milk, a pinch of salt, and a few grinds of black pepper. Whisk until combined.
- 03
Melt 2 tablespoons butter in a large non-stick skillet over medium heat.
- 04
Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season lightly with salt and pepper.
- 05
Pour the egg mixture into the skillet with the spinach. Let it sit for 10 seconds, then gently push the eggs from the edges toward the center with a spatula. Repeat every 10–15 seconds until the eggs are soft and creamy but set, about 3–4 minutes total.
- 06
Divide the eggs between plates and serve with the crispy toast on the side.
Spice Tips
For warmth, add a pinch of nutmeg to the egg mixture before cooking—it's classic with spinach and cream. A sprinkle of cayenne or red pepper flakes adds gentle heat. Fresh lemon zest or a crack of fresh black pepper over the finished plate brightens the flavors.