Home › The World's Kitchen › Scrambled Eggs with Spinach

Scrambled Eggs with Spinach

Remove stalks from one quart very fresh spinach, wash in cold water, dress on sieve, then plunge in saucepan with a quart water, teaspoon salt, and boil for ten minutes. Dress on a sieve and press out water with skimmer, then finely chop them and place in saucepan with a teaspoon butter, two tablespoons cream and three saltspoons each salt and sugar, stir well on fire while heating for three minutes and keep hot.

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons pepper. Heat a tablespoon melted butter in saucepan, drop in eggs and cook for six minutes, frequently stirring meanwhile, spread half the spinach on a deep dish, dress half the scrambled eggs over, spread balance spinach over eggs, then balance of eggs over spinach and serve.