Special Morning Eggs* Recipe
Pastrami Or Bacon* (4 pc.)
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Ingredients
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Eggs & Dairy
Protein
Vegetables & Garnish
To Serve
Method
Prep
Prepare ingredients
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk until uniform and slightly frothy. Shred the cheddar if not pre-shredded. Thinly slice the onion and tomato. Chop chives.
If using bacon instead of pastrami, slice into thirds for even cooking. If using pastrami, separate slices so they heat evenly.
Cook protein & veggies
Cook pastrami or bacon
Heat a large nonstick skillet over medium heat. If using bacon, add the bacon pieces (no additional oil) and cook 3–5 minutes per side until crisp; transfer to a paper towel–lined plate. If using pastrami, add 1 tsp olive oil to the skillet and cook pastrami slices 1–2 minutes per side just to warm and slightly brown; transfer to a plate.
Sauté onion and spinach
In the same skillet (drain excess bacon fat if too much, leaving about 1 tsp for flavor), add the thinly sliced onion and cook over medium for 2–3 minutes until softened. Add the baby spinach (if using) and cook 30–60 seconds until wilted. Transfer vegetables to a bowl and wipe skillet clean if it has burnt bits.
Make eggs
Scrambled eggs
Reduce heat to low-medium and add 1 tbsp butter to the skillet. Once melted and foaming, pour in the whisked eggs. Let eggs sit undisturbed for 10–15 seconds, then gently push set edges toward the center with a silicone spatula, allowing uncooked egg to flow out. Continue folding every 10–15 seconds until eggs are mostly set but still moist, about 2–3 minutes total.
Assemble & serve
Toast the bread or English muffins if not already toasted. Divide the scrambled eggs onto two plates (approximately 2 eggs per serving). Arrange the warmed pastrami or bacon (about 2 oz per plate) alongside the eggs. Spoon the sautéed onions and spinach over or beside the eggs. Top with tomato slices and a sprinkle of chopped chives.