I make some version of this most mornings. Some days I add a few cracks of black pepper and call it done. Other days I drop a small spoon of chili crisp on top right before eating. The recipe below is the plain one, the version you can play around with once you know the rhythm of it.
Two eggs give you a reasonable plate without leaving you stuffed. If you want more, scale up. Three eggs and a bigger handful of spinach works the same way. The feta amount is flexible too. I like one or two tablespoons crumbled small so it nearly melts into the eggs. Some people want bigger chunks that stay whole. Both ways taste good.
A few notes on the eggs. Low heat works best here. Eggs cook fast, and the gap between soft and rubbery is about thirty seconds of inattention. Stir often but gently. Pull the pan off the burner before you think the eggs look done, because residual heat keeps cooking them on the plate.
For the greens, fresh baby spinach is easier than frozen for a quick scramble. Toss it in the pan first with a little butter or oil, let it wilt for about a minute, then add the beaten eggs on top. If you only have frozen spinach, thaw it and squeeze out the water hard before it goes near the eggs. Wet spinach makes watery scrambled eggs, and that is not what you want first thing in the morning.
The toast part is simple. Slice your sourdough about half an inch thick. Toast until golden brown. Butter it while it is hot so the butter soaks into the crumb. A small scrape is plenty, but use more if you feel like it.
That covers the whole plate. Eggs, greens, cheese, bread. It works for breakfast, brunch, or a fast dinner when you cannot face anything more complicated
Two-Egg Scramble with Spinach, Feta, and Sourdough Toast
Description
A two-egg scramble with spinach and feta cooks fast and still fills you up. You can have it on a plate in under ten minutes, and the slice of sourdough toast on the side turns it into a real meal instead of just a small bowl of eggs. The feta brings the salt. The spinach wilts down into the curds and almost vanishes, which helps if anyone at your table claims to hate greens.
Ingredients
Instructions
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Crack the eggs into a small bowl. Add a pinch of salt and a few cracks of black pepper. Beat with a fork until the yolks and whites blend together.
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Put a small non-stick pan over low to medium-low heat. Add the teaspoon of butter or olive oil. Let it warm for about thirty seconds.
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Drop the spinach into the pan. Stir for about a minute until the leaves wilt and shrink down. If any water pools in the pan, tilt and pour it off.
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Pour the beaten eggs over the spinach. Wait about ten seconds without touching them.
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Use a silicone spatula to push the eggs from the edge of the pan toward the center. Tilt the pan so any runny egg fills the empty space. Keep folding gently. Do not stir like crazy or you will end up with tiny dry bits.
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While the eggs still look slightly wet on top, sprinkle the crumbled feta over them. Fold one or two more times to spread the cheese around.
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Take the pan off the heat. The eggs will finish cooking from residual heat in about fifteen seconds.
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While the eggs rest, drop the sourdough slice in the toaster. Toast until golden brown on both sides.
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Butter the hot toast right away so the butter melts into it.
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Slide the scramble onto a plate next to the toast. Add one more small crumble of feta on top if you like. Eat right away while everything is hot.
Note
The two-egg scramble with spinach, feta, and sourdough toast is a quick breakfast or light meal that comes together in under ten minutes. Made with fresh baby spinach, salty crumbled feta cheese, two beaten eggs, and a slice of golden toasted sourdough, this scramble pairs soft folded eggs with a chewy buttered piece of bread for an easy plate that works for breakfast, brunch, or a fast dinner on a busy night.
