- 2 eggs
- 4 strips of bacon
- cheddar cheese (about 2 tablespoons, grated)
- two pieces of toast
- soy sauce
Cover for 30 seconds then stir. Cover for another 30 seconds and stir again. The spinach should be completely wilted and tender by now. See how much volume is lost when wilted?
Remove and squeeze out most of the excess liquid. Crack your eggs into a bowl and add 1 tablespoon of milk and whisk. Add a little salt to the eggs. Put the eggs in a not too hot pan and scramble. When the eggs are about 1/2 done, add the spinach back in and keep scrambling. When almost done (but still “wet”), add the grated cheese and fold into it.
At this point I usually cut the heat and cover the pan. The I layer two strips of bacon on each piece of toast. Then add half the egg mixture to each slice of toast. Sprinkle with black pepper. I also like a drizzle of Sriracha sauce on mine. 🙂