Breakfast Recipe

Beat the eggs

Crack the 4 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 30–45 seconds.

Preheat the pan

Place an 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan so the butter coats the bottom. The butter should foam but not brown.

Cook the eggs

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push cooked edges toward the center and tilt the pan to let uncooked egg flow to the edges. Continue this gentle folding and tilting until the eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes total. Remove the pan from heat just before fully set; the residual heat will finish cooking.

Keep warm

Transfer the scrambled eggs to a warm plate to avoid overcooking while you finish the accompaniments.

Toast the bread

While the eggs cook (or in a toaster), toast 2 slices of whole-grain bread to your preferred doneness. If you prefer a skillet method: heat a small skillet over medium, add a light brush of olive oil, and toast each slice 1–2 minutes per side until golden.

Sauté the spinach

Heat a small skillet over medium-high heat and add 1 teaspoon olive oil. Add 1 cup fresh baby spinach and sauté for 30–60 seconds until wilted. Season with 1/8 teaspoon salt and remove from heat.

Prepare the tomato

Slice the half ripe tomato into thin slices or wedges. Lightly season with a pinch of salt if desired.

Plate

Arrange the scrambled eggs on a plate alongside the toasted bread, wilted spinach, and tomato slices.

Sprinkle 1 teaspoon chopped fresh chives and 1 teaspoon grated Parmesan cheese over the scrambled eggs just before serving.