Buttery Spinach Scrambled Eggs With Toast & Potatoes
Soft, buttery eggs studded with wilted spinach, served alongside crispy roasted potatoes and wheat toast. A complete, feel-good breakfast that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 1 lb potatoes, diced into 1/2-inch cubes
- 4 whole eggs
- 2 cups fresh spinach, packed
- 3 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- 2 slices wheat toast
Instructions
- 1
Toss diced potatoes with 1 tbsp butter, salt, and pepper, then spread on a sheet pan.
- 2
Roast potatoes at 425°F until golden and crispy, about 12 minutes.
- 3
While potatoes cook, beat eggs in a bowl with a pinch of salt and pepper.
- 4
Melt 2 tbsp butter in a skillet over medium heat, then add spinach and stir until wilted, 1 minute.
- 5
Pour eggs over spinach and stir gently until creamy and just set, about 3 minutes.
- 6
Toast bread while eggs finish, then serve eggs alongside potatoes and warm toast.
Tools you’ll need
- sheet pan
- 12-inch non-stick skillet
- small mixing bowl
- whisk or fork
- spatula or wooden spoon
- toaster
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