Ingredients
Equipment
Method
Preparation
- Chop the spinach, halve the cherry tomatoes, crumble the feta, and chop the fresh chives and parsley. Lay out the bacon.
Cooking Bacon
- Place bacon in a cold, dry pan and cook over medium heat until crispy. Remove and drain on a paper towel-lined plate.
Cooking Eggs & Vegetables
- Whisk eggs with milk or cream, salt, and pepper until frothy. In the same pan, add olive oil or butter, then sauté spinach and cherry tomatoes for 1-2 minutes until wilted.
- Pour whisked eggs into the pan with vegetables and cook over medium-low heat, gently stirring and pushing cooked portions to the center.
Finishing the Scramble
- Before eggs are fully set, remove them from heat and stir in crumbled feta, chives, and parsley. The residual heat will warm the ingredients without overcooking them.
Serving
- Serve immediately with crispy bacon and toasted sourdough bread. Optionally, add sliced avocado and garnish with extra chives or parsley.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the scramble. Adjust the cooking time for the eggs to your preferred doneness – some prefer a runnier scramble.
