Some of Wisconsin's winteriest weather tends to visit this time of year - between the middle of January and the middle of February - and it can manage to knock even those of us born here on our butts. So what's one to do? I fight back with warm beverages and roaring fires (or candles if I'm in low effort mode). But I also do something else - I start those frigid mornings with a hot breakfast. This time around, a quick scramble packed with fresh spinach and brightly colored cherry tomatoes starts your day beautifully.
Scrambled eggs are both quick and simple to make and under-rated for the amount of morning joy dispensed when they arrive at the breakfast table. I grew up on them naked on a plate, surrounded by toast and bacon, tucked between toasted bread with cheese and mayonnaise, and more and it always made me smile. And while there are many ways to make them, my favorite includes whisking them with a bit of half and half (or milk or even water) and cooking them low and slow until soft curds form. When fresh spinach and sliced cherry tomatoes join them, you have a complete breakfast to bring to the table if you want.
That said, if you wanted to make this meal a bit fancier, you could add a side of buttered toast, a warm muffin, some fresh fruit, a cup of apple sauce, or a bit of breakfast sausage, bacon, or ham. However you bring it to the table, I hope you enjoy these simple, yet utterly charming eggs. Enjoy!
Veggie Egg Scramble
- 4 large eggs
- ¼ cup half-n-half
- ¼ teaspoon coarse salt
- 1 tablespoon unsalted butter
- A generous handful of fresh spinach
- ½ cup mixed cherry/grape tomatoes, halved
In a medium mixing bowl, whisk together the eggs, half-n-half, and salt.
Melt the butter in a nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
Wait for the edges to just barely start to set, then using a wooden spoon or spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
When the eggs are mostly cooked, but still look pretty wet, add the spinach and the sliced cherry tomatoes and fold lightly to both incorporate and warm/wilt the additions. Remove them from the heat when the eggs still shimmer with some moisture. Serve immediately.
- Yields: 2 servings
- Preparation Time: 15 minutes