Weekend Brunch Recipe

Inspired by Hugo's Frog Bar & Fish House

Time30m

Serves4

NOW AVAILABLE AT HUGO'S NAPERVILLE

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Ingredients

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Main Dish

8 large Eggs

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Butter

1 cup Cheddar Cheese

1/4 cup Chives

Sides

2 cups Fresh spinach

1 cup Cherry tomatoes

2 tbs olive oil

8 slices Whole Grain Bread

2 medium Avocado

Method

Main Dish

Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Cook the Eggs

In a non-stick skillet, melt the butter over medium heat. Once melted, pour in the egg mixture and cook, stirring gently with a spatula until the eggs are softly scrambled and just set. Remove from heat.

Add Cheese and Chives

Sprinkle the cheddar cheese and chopped chives over the scrambled eggs and gently fold them in until the cheese is melted.

Sides

Sauté the Spinach

In another skillet, heat the olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.

Prepare the Tomatoes

Halve the cherry tomatoes and set aside.

Toast the Bread

Toast the whole grain bread slices until golden brown.

Prepare the Avocado

Slice the avocados in half, remove the pit, and scoop out the flesh. Slice into thin pieces.