Quick & Easy

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.
Spinach scrambled eggs



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.

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