Soft Scrambled Eggs with Garlic Spinach and Crispy Breadcrumbs
Ingredients
- 6eggs
- 4 cupsfresh spinach
- 3 clovesgarlic
- 2 tablespoonbutter
- 2 slicewhole grain bread
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 3 garlic cloves.
- 02
Crack 6 eggs into a bowl and whisk lightly with a pinch of salt.
Method
- 01
Toast 2 slices of whole grain bread in a skillet over medium heat until golden and crispy, about 2 minutes per side. Transfer to a cutting board, cool slightly, then tear into small crumbs.
- 02
Melt 1 tablespoon butter in the same skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 03
Add 4 cups fresh spinach and cook, stirring occasionally, until wilted and any liquid evaporates, about 2 minutes. Season with salt and pepper to taste. Transfer to a plate.
- 04
Add the remaining 1 tablespoon butter to the skillet and reduce heat to medium-low. Pour in the eggs and let them sit undisturbed for 15 seconds.
- 05
Gently push the eggs from the edge to the center with a spatula, letting uncooked egg flow to the pan. Repeat every 20 seconds until the eggs are just set but still soft and creamy, about 2 to 3 minutes total. Remove from heat while slightly underdone—they will continue cooking.
- 06
Divide the spinach between two plates and top with the soft scrambled eggs. Sprinkle with toasted breadcrumbs, squeeze fresh lemon juice over the top, and season with salt and pepper.
For a protein boost, add crumbled feta or goat cheese just before serving. If you don't have whole grain bread, use any bread you have on hand—white, sourdough, or multigrain all work.