CookEat Recipe
Scrambled Eggs with Spinach
Eight scrambled eggs layered with cooked spinach in four bands.
Method
Steps
Step 1
Strip/wash one quart spinach, boil ten minutes in separate quart salted water, drain/squeeze/chop. Heat with separate teaspoon butter, cream and spinach salt/sugar three minutes, keep hot.
Step 2
Beat EIGHT eggs with half-gill milk and egg salt/pepper; scramble in separate tablespoon butter six-minute guide to safe74°C centre. Layer HALF spinach, HALF eggs, remaining spinach, remaining eggs ONCE; serve.
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