SPINACH AND SCRAMBLED EGGS

Spinach and scrambled eggs taste amazing.

It used to be that fresh spinach had to be washed leaf by leaf and there was often still grit in the spinach. (I am not great at hand washing stuff.)

But some unsung genius discovered a way to wash spinach so you can just rip it up and throw it into things. It should be noted that baby spinach is worth the small extra cost as it tastes better.

Anyway, in the interest of eating better, I threw some spinach into my scrambled eggs and could not believe the results. YUMMY. I recommend this as a way to impress overnight guests.

My way:

Use a non stick frying pan.

Have the burner about medium. (Heat is too high if the butter burns. If the butter burns, throw out the butter, clean the pan, and start over.)

Melt a tablespoon of butter into the pan.

Add a handful of spinach.

Sprinkle salt over the spinach. (I use half salt and half potassium, called Light Salt.)

Beat three eggs with a fork. (I break the eggs into a cup and then stir them up.)

Add beaten eggs to the pan.

Let the eggs cook until they turn color around the edge of the pan, then stir, repeat this until eggs are done to your taste.

For the toast, I use Watsonville sourdough square and sliced and use BUTTER again.

The above serves one, so double it for your friend.

BE SURE TO PRACTICE. Eggs look easy to cook, and they are easy to cook. They are also easy to mess up by burning, etc.