Mushroom, Spinach, and Beef Scramble with Eggs and Sourdough Bread

Step 4: Cook, stirring occasionally, until the onions are softened and the garlic is fragrant, about five more minutes.

Step 5: Add the baby spinach to the skillet and stir it into the other ingredients for a couple of minutes until it wilts and reduces in volume.

Step 6: Transfer the mixture from the skillet to a large, shallow serving bowl when the spinach has barely wilted.

Step 7: Place the ground beef into the empty skillet over medium heat.

Step 8: Sprinkle Worcestershire sauce, black pepper, nutmeg, and the remaining 1/2 teaspoon of salt over the beef.

Step 9: Cook the beef, breaking it into crumbles with a spatula, until fully cooked and no longer pink, about 10 minutes.

Step 10: Add the cooked beef to the serving bowl with the sautéed vegetables.

Step 11: Pour off any excess fat from the skillet, leaving a thin film for cooking the eggs.

Step 12: (Add a teaspoon of cooking oil or butter if the pan seems dry.)

Step 13: In a medium mixing bowl, whisk the eggs with Tabasco sauce and light seasoning until well combined.

Step 14: Return the skillet to the stove and reduce the heat to medium-low.

Step 15: Pour the whisked eggs into the skillet and scramble them gently until the curds are barely wet and starting to break apart, stirring often, about five minutes.

Step 16: Mix the cooked beef and sautéed vegetables back into the skillet with the scrambled eggs.

Step 17: Stir to combine everything evenly.

Step 18: Transfer the mixture back to the serving bowl.

Step 19: Serve the scramble hot, alongside toasted and buttered sourdough bread.