Two-Egg Scramble with Spinach, Feta, and Sourdough Toast

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