Deconstructed Scrambled Eggs Florentine

2 organic eggs
1 cup baby spinach
1 slice toasted bread
butter
salt and pepper

Toast the bread to your preference, and smear generously with butter. While it’s toasting, saute the spinach in a bit of water over medium heat until wilted. If spinach is too watery, drain some of the water after removing from heat (if you let it sit a minute, the spinach should soak back up most of the liquid).

Return pan to stove, and melt one Tb. butter over low heat. Break the eggs into a bowl, and season with salt and pepper to taste. Whisk them with a fork, then pour into the pan, stirring steadily so that they don’t stick. Cook over low heat until eggs are congealed, but not dry.

Place the buttered toast on a plate, top with the spinach and the eggs, and add a sprinkle of salt and pepper to taste.

Serves one, amply.

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