Scrambled eggs have always been a favourite of mine. But they do tend to get boring after a while. Why not mix it up a little and make this restaurant-worthy take on scrambled eggs?
8 large eggs
1 tsp. Dijon mustard
salt and pepper
1 tbsp. olive oil or unsalted butter
2 slices thick-cut bacon, cooked and broken into pieces
2 cups spinach, torn up
2 oz. Gruyère cheese, shredded
- In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
- Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.
Recipe and image via Good Housekeeping
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