Soft-Scrambled Eggs And Spinach On Toast Recipe

INGREDIENTS:

• 1 slice bread, toasted
• 2 eggs
• 1 large fistful fresh spinach leaves, coarsely chopped
• 2 tablespoons olive oil (or butter)
• 1-2 teaspoons finely grated parmiggiano-reggiano (or other aged cheese)
• salt and freshly ground black pepper to taste
• pinch of freshly grated nutmeg (optional)

INSTRUCTIONS:

1. Heat 1 tablespoon of the oil or butter in a skillet. Add the spinach along with a pinch of salt and pepper and gently sautee until thoroughly wilted, about 2 minutes. Transfer the spinach to a bowl.
2. Turn off heat and wipe down skillet. Add the remaining tablespoon of butter and oil and once melted, add the eggs. Stir about 1 minute, then turn on heat to very low. Continue stirring, scraping up any pieces just as they begin to set, for 2-3 minutes, or until the mixture resembles cottage cheese.
3. Place the cooked spinach on the toast and cover with the soft-scrambled eggs. Grate the cheese on top and follow with the optional nutmeg. Serve immediately.

Source: Not Eating Out in New York

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