Fruity Pig Recipe

Prepare sandwich components

1. 1

   Prep ingredients

   Gather and measure all ingredients. Crack eggs into a bowl, add the whole milk, salt and pepper and whisk until blended and slightly frothy. Chop the ham and cooked bacon into bite-sized pieces. Shred cheeses if not pre-shredded. Rinse and pat spinach dry.

2. 2

   Toast bread or croissant

   Heat a skillet over medium-low. Lightly butter the cut sides of the croissant or both sides of the whole wheat bread with the softened butter. Toast in the skillet until golden and warmed through, about 1–2 minutes per side for bread, 30–60 seconds for a croissant. Remove and keep warm.

3. 3

   Cook spinach

   In the same skillet, add a small spray or 1/2 tsp butter and toss in the spinach. Sauté briefly over medium heat until just wilted, about 30–45 seconds. Remove and reserve with the toasted bread.

4. 4

   Scramble eggs with meat and cheese

   Heat the skillet over low-medium with the 1 tablespoon butter until melted and foamy. Pour in the whisked eggs and let them sit for 10–15 seconds until the edges begin to set. Using a spatula, gently pull the eggs from the edges toward the center, creating large soft curds. After about 30–45 seconds of gentle stirring (eggs should still be moist), add the chopped ham and/or chopped cooked bacon and continue folding just until warmed through. Sprinkle the shredded Monterey Jack and cheddar evenly over the eggs, fold once more until cheese is melted but eggs remain soft and creamy. Remove from heat immediately to avoid overcooking.

5. 5

   Assemble sandwich

   Spread 1 tablespoon garlic-herb aioli on the bottom half of the toasted croissant or one slice of toasted whole wheat bread. Spread 1 tablespoon date preserve on the top half (or the other slice). Layer the wilted spinach onto the aioli, then pile the cheesy scrambled eggs with ham/bacon on top. Add optional microgreens or baby arugula if using. Close the sandwich with the date-preserve–spread piece and press gently.

6. 6

   Serve

   Cut the sandwich in half if desired and serve immediately while warm. Provide extra aioli or date preserve at the table if desired.