Recipe | Creamy Scrambled Eggs with Spinach

If I had to choose just one meal to eat three times each day, breakfast would win hands down — but only if it included bacon and eggs. Sorry, I realize that isn’t politically correct, but I simply cannot fathom the idea of dining on granola with flax seed and yogurt as a steady diet for the rest of my life. Yes, I might live longer. But I wouldn’t be happy.

When I was a child we sometimes had pancakes or scrambled eggs for dinner. I guess my mother was ahead of her time in celebrating Meatless Mondays, decades before it became a trendy practice. Or perhaps she started the trend? Hmm … let me give that some thought.

Scrambled eggs were always on the top on my list for childhood meatless dinners. Mom perfected a method of stirring the eggs that allowed them to form large curds that were still thoroughly cooked inside. We initially nicknamed them “Casper Eggs”  – after the amorphous cartoon character – but we always looked for other shapes to emerge. “Look, that one is a rocket ship!” It was kind of like looking for images in the shapes of clouds. Or like taking a Rorschach test. But I digress.

Recently I wrote about retro cocktail parties and shared a recipe for Spinach Parmesan Crostini. The crostini topping is based on an updated recipe that can double as a spinach dip for veggies (for your next healthy cocktail party). I recently discovered another use for the leftover creamy topping — a hearty breakfast to kick-start the morning.

Creamy Scrambled Eggs and Spinach

Creamy Scambled Eggs with Spinach

Since it can be made with leftover creamy spinach, this quick but elegant dish is nice for a weekend breakfast or easy dinner. You can also double or triple the recipe if you happen to be serving brunch to guests. Just add freshly baked muffins or bagels with smoked salmon lox. And bacon.

INGREDIENTS:

4 large eggs
1 Tbs cold water
Salt and pepper to taste
3 Tbs Creamy Spinach Topping from our Spinach Parmesan Crostini  post
1 Tbs butter

DIRECTIONS:

1. Whisk together the eggs, water, salt and pepper. Gently fold in the creamy spinach topping.

2. Heat the butter in a non-stick skillet over medium low heat until it begins to foam. Add the egg mixture. Using a silicone or rubber spatula, gently stir the eggs as they begin to set. Continue gently stirring for 5 to 6 minutes or until the eggs are just cooked through.

3.  Divide onto two warm plates and sprinkle each with a touch of fresh herbs if desired. Serve with bacon — because everything is better with bacon.

Please enjoy!

About these ads