Scrambled Eggs with Spinach

Last Updated on July 26, 2024

Buttered fried eggs, served garnished with fresh and steamed spinach.

Ingredients:

Rule for 6 servings: 1 kg young spinach leaves 12 pcs eggplant 2 tbsp olive oil 2 tbsp butter 1 tsp chopped chives 1 tsp cream pinch of nutmeg freshly ground pepper salt

Procedure:

1. Remove stiff ribs from rinsed spinach leaves
2. Heat the oil in a heavy skillet and saute most of the spinach; keep a few handfuls aside for garnish
3. Season the spinach with nutmeg and pepper, season with salt, simmer for a few minutes and keep warm
4. Heat the butter in another pan and let it brown slightly, turn down the heat and pour the eggs scrambled with cream into the pan
5. Season with salt and pepper and stir until slightly set
6. Place fresh spinach leaves on top of the steamed spinach and serve immediately.