- 8 pieces of toast
- 3 eggs
- 1 Tb milk or water
- 2 Tb butter
- 1 clove garlic, minced
- 1 cup fresh spinach, shredded
- Parmesan cheese, shredded
Whisk eggs and milk together until a little foamy. Heat a small 8″ skillet over medium heat, melt the butter, add the garlic and saute until just fragrant, maybe a minute or so. Add the spinach give it a good toss, but don’t cook it. After the quick toss, pour the whisked egg mixture into the skillet and proceed to scramble them by scraping the bottom of the skillet, moving the ingredients until fully scrambled. Remove from heat, sprinkle with Parmesan cheese and assemble the sandwich by putting the scrambled egg mixture between 2 pieces of toast, enjoy.
Suggestions: I love to spread mayonnaise and horseradish mustard on the inside of my toast before assembling. Try adding onions with the garlic.