Spinach Scrambled Eggs

1. 1

   Heat half the butter in a large nonstick skillet on medium heat. Cook spinach until just wilted. Remove from the pan and drain on paper towels. Cover to keep warm.

2. 2

   Broil the pancetta until crisp. Cover to keep warm.

3. 3

   Whisk the eggs and cream in a large bowl until combined. Season to taste. Heat the remaining butter in the same skillet on low heat. Cook the egg mixture, stirring gently with a wide spatula, until creamy and almost set.

4. 4

   Top the toast with pancetta, scrambled eggs, then spinach.

No additional tips available.