Created By: Chef Keith Snow
Active Time: 6 minutes
Total Time: 8 minutes
Eggs with spinach are fabulous for a spring or early summer brunch, quick, easy, healthy delicious.
1 cup spinach leaves (organic if possible)
2 eggs, pasture raised if possible
2 tbs extra virgin olive oil
2 tbsp Gruyere cheese
2 tblsp cream or whole milk
fresh cracked black pepper to taste
kosher salt to taste
fresh chives for garnish
1.-In a non-stick skillet over medium heat, add oil and spinach, cook until spinach wilts, about 1 minute.
2.-Add beaten eggs, cook until eggs are soft scrambled.
Chefs Note: Serve with sprouted grain toast and real butter.