Shareable Soft-Scrambled Eggs with Toast

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Start to finish: 30 minutes
Impresses: 4

Ingredients
4 large or 8 small slices of whole-grain bread
1 tablespoon salted butter
6 large eggs
¼ cup half and half
Dash of kosher salt and black pepper
2 cups fresh spinach or leafy greens
¼ cup red onion, thinly sliced
¼ cup carrots, shredded
¼ cup microgreens or sprouts
Fresh chives and dill, chopped (optional, for garnish)

Method
Heat a well-seasoned cast-iron or nonstick skillet over medium heat. Add small amounts of butter to the skillet. Toast the bread on each side until evenly browned, working in batches and adding additional butter as needed. Once finished, set aside and slightly reduce the heat under the skillet.

While the temperature of the skillet is coming down, whisk together the eggs, half and half, salt and pepper.

Gently pour the eggs into the skillet and allow to spread throughout. Using a spatula or soft-sided spoon, slowly drag the skillet to create soft clouds of cooked egg. Continue to cook over low heat until the eggs are just set. Then, remove from heat.

Serve with fresh greens, onions, carrots and microgreens, sprouts or herbs.

Notes: Don’t skip out on the veggies. You’ll get an extra nutrition boost by adding the greens. If you prefer, mix in your favorite dressing, or toss the fresh spinach with lemon juice, olive oil and your favorite seasonings.