May 17, 2017
Breakfast, Lunch, Dairy,
Cheese, Feta, Eggs, Vegetables, Spinach, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Stove Top, Vegetarian, Kosher Dairy more
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"From Recipe+ Feb. 17."
Whisk eggs and cream in a large jug.
Melt butter in a large frying pan over low heat and add egg mixture, cook, without stirring for 1 minutes or until egg begins to set underneath and using a heatproof spatula, cook and push eggs from one side of the pan to the other, allowing it to softly set between each pushing motion, until egg is almost softly scrambled (this should take about 5 minutes) and then remove from heat.
Gently fold spinach, tomato, chives and fetta through scrambled egg mixture.
Place toast on serving plates and top with scrambled egg and sprinkle with extra chives and extra fetta.
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