Scrambled Eggs with Turkey Bacon and Sautéed Spinach

Ingredients

• whole eggs 2 large
• turkey bacon 3 slices
• spinach 1 cup
• olive oil 1 teaspoon

Method

1. Prepare Ingredients. Gather all ingredients. Crack the 2 large eggs into a bowl and beat them gently with a fork until the yolks and whites are fully combined. Wash the spinach if using fresh leaves.
   Tip: Use a fork or whisk to beat eggs just until combined; overbeating can make eggs tough.
2. Cook Turkey Bacon. Place a non-stick skillet over medium heat. Lay the 3 slices of turkey bacon flat in the pan. Cook for about 3-4 minutes on each side until browned and slightly crispy. Remove from pan and set aside on a paper towel to drain excess fat.
   Tip: Keep an eye on the bacon to prevent burning and flip gently with tongs.
3. Sauté Spinach. In the same skillet, add 1 teaspoon of olive oil and heat over medium heat. Add the spinach and sauté for about 2-3 minutes until wilted and tender. Stir occasionally to ensure even cooking. Remove spinach and set aside.
   Tip: Spinach cooks quickly; remove from heat as soon as it wilts to keep nutrients and color.
4. Scramble Eggs. Reduce heat to low. Pour the beaten eggs into the skillet. Let them sit undisturbed for about 20 seconds until edges start to set. Using a spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue gently stirring and folding until eggs are mostly cooked but still slightly moist, about 2-3 minutes.
   Tip: Cook eggs low and slow for creamy, soft texture. Remove from heat just before fully set as they will continue cooking off the heat.
5. Plate and Serve. Place the scrambled eggs on a plate alongside the cooked turkey bacon and sautéed spinach. Serve immediately while warm.
   Tip: Add freshly ground black pepper or a pinch of salt if desired.

Pro tips

• Use a non-stick skillet for easier cooking and cleanup.
• Cook turkey bacon on medium heat to avoid burning and to render fat properly.