Spinach with Scrambled Eggs Recipe
Ingredients
| Spinach | 2 Pound | |
| Oil | 1 Tablespoon | |
| Parsley | 5 Tablespoon, chopped | |
| Eggs | 4 Small | |
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Pick over the spinach very carefully, wash in several changes of water.
Leave to drain in a colander.
Heat the oil in a pan, add the spinach and cook for 10 minutes.
Drain thoroughly, squeezing out all the liquid.
Stir in half the parsley and season with salt.
Keep warm.
Beat the eggs in a bowl with the remaining parsley and season with salt and pepper.
Melt the butter in a pan and, stirring, cook the eggs until lightly scrambled.
Arrange the spinach in a serving dish and spoon the scrambled egg in the center.
Serve at once with freshly made toast.
Leave to drain in a colander.
Heat the oil in a pan, add the spinach and cook for 10 minutes.
Drain thoroughly, squeezing out all the liquid.
Stir in half the parsley and season with salt.
Keep warm.
Beat the eggs in a bowl with the remaining parsley and season with salt and pepper.
Melt the butter in a pan and, stirring, cook the eggs until lightly scrambled.
Arrange the spinach in a serving dish and spoon the scrambled egg in the center.
Serve at once with freshly made toast.
Chef
