Soft Scrambled Eggs + Just Wilted Garlic Spinach

Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Cooking is very easy when you grab great ingredients. This was purely inspired by a recent farmers market trip. Tag on anything to this dish to make it more elaborate or not; like some sardines in tomato or grilled sausages.

Ingredients

8 whole farm fresh eggs
Salt and freshly ground black pepper
Olive oil
3 cloves garlic, minced
2 bunches of spinach, washed
Parmesan cheese for grating (optional)

Chef Tips

I like to cook my eggs over higher heat than normal. The trick is to constantly moved the egg in the pan with a heat proof spatula or wooden spoon. If you’ve feeling ‘chefy’ move your pan too.

Preparation

Step 1

Crack the eggs and whisk until the yolks and whites are nicely combined. Season with some salt and pepper. Set aside

Step 2

Heat a saute (or dutch oven) pan over medium-high heat. Add about 3 tablespoons of olive oil and the garlic. You want to work quickly so the garlic does not burn. Immediately add the spinach and season with salt. Toss the spinach with a pair of tongs so it start to coat in the olive oil and garlic. You’re looking to cook the spinach until it’s just wilted and retains it’s natural juices. Place into a bowl and set aside

Step 3

Heat a cast iron skillet (or saute pan) over medium-high heat for about 30 seconds. Add a few tablespoons of olive oil and the egg mixture. Stir constantly until the eggs are creamy. About 2-3 minutes. The key here is actually cooking the eggs over a higher heat than you’re probably used to. Off the heat, grated some fresh parmesan (if using) and a few more cracks of black pepper if desired.