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The Classic Breakfast Plate

Serving Size

1

Ingredients

  • 2-3 scrambled eggs
  • 2 cups fresh spinach
  • 1 slice toast
  • 1 tbsp jam
  • 1 tbsp butter
  • 1 tsp chia seeds
  • 1 kiwi or orange

Directions

  • Crack the eggs into a bowl and scramble with a fork until well combined.
  • Heat a skillet over medium heat and add a small amount of butter or oil. Once the skillet is hot, pour in the scrambled eggs. As they begin to set, stir gently to cook through.
  • Add the fresh spinach to the pan and cook with the eggs until the spinach wilts and the eggs are fully cooked, about 2-3 minutes. Remove from heat.
  • While the eggs and spinach cook, toast your slice of bread to your desired crispness.
  • Once the bread is toasted, spread 1 tablespoon of butter on it and top with 1 tablespoon of jam of your choice. Sprinkle 1 teaspoon of chia seeds evenly over the jam.
  • Plate the scrambled eggs with spinach and serve with the toast topped with chia seeds. Add half a sliced kiwi on the side for a fresh, fruity touch.

Notes

Eggs: Eggs can also be fried or hard-boiled and cooked separately from spinach More Toppings: Add cheese or salsa to eggs No Kiwi: Substitute with another fruit such as cantaloupe, banana, or orange. More protein: Use cheese in the eggs or add bacon or sausage to plate.

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