YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Egg Scramble with Sautéed Spinach
Fluffy eggs scrambled with wilted spinach and salty bacon, finished with grass-fed butter for a rich and smoky bite.
INGREDIENTS
3 Large Eggs
2 slices Bacon
1 cup Fresh Spinach
2 teaspoons Grass-fed Butter
PREPARATION
Place the bacon slices in a cold skillet and cook over medium heat until they reach your desired level of crispiness.
Remove the bacon from the pan and set aside on a paper towel to drain, then crumble into small pieces once cooled.
Discard most of the bacon fat from the skillet, leaving just a light coating, and add the grass-fed butter over medium-low heat.
Add the fresh spinach to the skillet and sauté for about one minute until it is just wilted.
Whisk the eggs in a small bowl and pour them into the skillet with the spinach.
Gently stir the eggs using a spatula, cooking until soft curds form and the eggs are just set.
Fold the crumbled bacon into the scramble and serve immediately while hot.