Name: Spinach scrambled eggs
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 20 gram butter; 1/2 bunch (75g) spinach leaves; 8 slice pancetta; 8 eggs; 1/2 cup (125ml) light cream; salt, freshly ground black pepper; 4 slice crusty bread, toasted

Spinach scrambled eggs

Spinach and eggs are a fabulous combination, the earthiness of the spinach lifts the delicate flavour of scrambled eggs to new heights.

Ingredients

20 gram butter

1/2 bunch (75g) spinach leaves

8 slice pancetta

8 eggs

1/2 cup (125ml) light cream

salt, freshly ground black pepper

4 slice crusty bread, toasted

Method

1.Heat half the butter in a large non-stick frying pan. Add spinach; cook until just wilted. Remove from pan and drain on absorbent paper; cover to keep warm.

2.Grill pancetta until crisp; cover to keep warm.

3.Combine the eggs and cream in a bowl and 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.

4.Top toast with pancetta, scrambled eggs, then spinach.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy