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Ingredients
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Main
To Serve
Method
Main
Prepare ingredients
Rinse the baby spinach and spin or pat dry. Mince the shallot and garlic. Beat the eggs in a bowl with the heavy cream (if using), half of the Parmesan (1 tbsp), 1/2 tsp salt and 1/2 tsp black pepper until combined and slightly frothy.
Cook Canadian bacon
Heat a large nonstick skillet over medium-high heat. Add the Canadian bacon slices in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side until lightly browned and warmed through. Remove cooked bacon to a plate and keep warm.
Sauté aromatics and spinach
Reduce heat to medium. Add 1 tbsp butter and 1 tsp olive oil to the same skillet. When butter is melted, add the minced shallot and sauté 1–2 minutes until softened. Add the minced garlic and sauté 20–30 seconds until fragrant. Add the spinach (it will mound in the pan) and a pinch of salt. Toss or stir continuously as it wilts, about 2–3 minutes. Once wilted, add the lemon juice and the remaining 1 tbsp Parmesan; toss to combine. Transfer the spinach to a bowl and set aside.
Make scrambled eggs
Wipe the skillet clean and return to medium-low heat. Add the remaining 1 tbsp butter. Pour in the beaten egg mixture and let sit undisturbed 15–20 seconds until edges just begin to set. Gently stir with a spatula, pushing eggs from edges to center, forming soft curds. Cook until just set but still moist, about 1–2 minutes total. Season with remaining 1/2 tsp salt, 1/2 tsp pepper and optional red pepper flakes. Remove from heat immediately to avoid overcooking.
To Serve
Servings: divide into 4 servings. Adjust seasoning to taste and add red pepper flakes or extra lemon if desired.