Breakfast Recipe

Prep eggs for scrambled

Crack the 4 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1/2 teaspoon salt (reserve remaining salt to taste), and 1/2 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and a little frothy, about 20–30 seconds.

Toast the bread

Place 4 slices of bread in a toaster or on a baking sheet under a broiler. Toast until golden and crisp to your preference (2–4 minutes in a toaster, 4–6 minutes under broiler, flipping once). Rub one side of each warm toast lightly with the 1/2 tablespoon unsalted butter if desired.

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil, swirling to coat the pan. When butter is melted and foamy but not browned (about 30 seconds), pour in the whisked eggs. Let eggs sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue pushing and folding every 10–15 seconds until mostly set but still slightly glossy, about 2–3 minutes total. Remove pan from heat and let residual heat finish cooking for 30 seconds. Taste and add remaining salt and pepper as needed. If using cheddar, sprinkle 1/2 cup shredded cheddar over eggs in the pan just before removing from heat so it melts into the curds.

Sauté spinach

While eggs cook, heat a small skillet over medium heat and add a quick spray or 1/2 teaspoon olive oil. Add 1 cup baby spinach and a pinch of salt. Sauté, stirring, until wilted, about 1–2 minutes. Transfer to a small bowl and keep warm.

Prepare tomato

Slice the ripe tomato into 4–6 thick slices or dice into bite-sized pieces. Season lightly with a pinch of salt and a grind of black pepper. Serve alongside toast and eggs.

Prepare fruit

Wash and drain 1 cup mixed berries or slice 1 cup banana. Arrange in a small bowl or on the plate as a refreshing side.

Divide the scrambled eggs between two plates (or keep together for one). Arrange 2 slices of buttered toast per plate, add the sautéed spinach and tomato slices alongside, and place the fruit in a small bowl or on the plate.

Finish with optional toppings: sprinkle chopped fresh herbs (1 tablespoon) over eggs, add hot sauce to taste, and serve immediately while eggs are warm.