Creamy Spinach Scramble on Toasted Sourdough

Quick Summary

This dish is a high-protein, nutrient-dense breakfast that pairs fluffy, soft-scrambled eggs with iron-rich spinach on fiber-packed sourdough bread. It takes less than 15 minutes to prepare and provides sustained energy for your morning.

Ingredients

Instructions

1. 01. Prep the spinach. Heat olive oil in a non-stick pan over medium heat. Add spinach and sauté just until wilted. Remove and set aside.
2. 02. Whisk. In a bowl, whisk eggs, milk, salt, and pepper until uniform.
3. 03. Scramble. Melt butter in the same pan over low heat. Pour in eggs. Stir gently with a spatula, folding as they set.
4. 04. Combine. Fold the wilted spinach into the eggs just before they are fully cooked. Remove from heat immediately.
5. 05. Serve. Toast your sourdough and pile the eggs generously on top.

Nutrition Snapshot

Frequently Asked Questions

Can I use a different bread?

Absolutely. While sourdough provides a great tang, any whole-grain bread will work well with this recipe.

How do I keep the eggs fluffy?

Whisking in a small splash of milk or cream and cooking over low heat prevents the proteins from tightening too quickly.

Is this recipe meal-prep friendly?

Scrambled eggs are best enjoyed fresh. However, you can sauté the spinach in advance to save time.