Quality matters here, especially since we are using so few ingredients. Choose the best pasture-raised eggs you can find; the deep orange yolks are not just a visual treat, they are a sign of a healthier, more nutrient-dense diet for the hen.

• 8 large pasture-raised eggs
• 2 cups fresh baby spinach, washed and stems trimmed
• 1 tbsp unsalted grass-fed butter
• 2 tbsp whole milk or heavy cream
• 1/4 tsp high-quality sea salt
• 1/8 tsp freshly cracked black pepper

1. The Whisk: Crack your eggs into a medium mixing bowl. Add the milk or cream, salt, and pepper. Using a fork or a wire whisk, beat the mixture just until there are no streaks of white left and the mixture is slightly frothy. Do not over-beat; we want them combined, not aerated to death.
2. The Wilt: Place your non-stick skillet over medium-low heat. Add the butter and let it melt until it foams—this is the point where it smells slightly nutty. Toss in the fresh spinach. Let it wilt for about 60 seconds. You want it bright green and just soft, not watery.
3. The Fold: Pour the egg mixture into the pan over the spinach. Take a deep breath and wait. Let the edges set for just a few seconds. Using a silicone spatula, gently pull the edges toward the center. Lift and fold, lift and fold. You are creating large, soft ribbons of egg.
4. The Finish: This is the most critical step. Remove the pan from the heat when the eggs look about 80% cooked. They should still appear slightly wet and glossy. The residual heat from the pan will carry them to the perfect level of doneness while you transfer them to your plate.

I am often asked if eggs can be prepped in advance. While fresh is always best, you can definitely streamline this. Keep your spinach washed and dried in the fridge. In the morning, it takes thirty seconds to grab a handful. If you must reheat leftover eggs, do so very gently in a microwave on 50% power for 20-second bursts, or better yet, in a skillet with a tiny knob of fresh butter to re-introduce moisture.