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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A scrambled egg for who wants a breakfast with more oomph. Ingredients:
20g butter |
75g spinach leaves |
8 slices pancetta |
8 eggs |
1/2 cup (125ml) light cream |
salt and ground black pepper |
4 slices crusty bread, toasted |
note: you will need about half a bunch of spinach for this recipe, which must be made just before serving. |
Directions:
1. Heat half the butter in a large non-stick frying pan.
2. Add the spinach; cook until spinach just wilts. Remove from pan and drain on absorbent paper; cover to keep warm.
3. Grill pancetta until crisp; cover to keep warm.
4. Combine the eggs and cream in a bowl; whisk until combined.
5. Season well with salt and pepper.
6. Heat the remaining butter in pan, add egg mixture, cook over low heat, stirring gently with a wide spatula, until creamy and almost set.
7. Meanwhile, toast the bread.
8. Top toast with pancetta, scrambled eggs, then spinach.
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