Herb Scrambled Eggs with Wilted Spinach & Avocado

• 3 whole eggs⇄
• 0.25 tsp salt⇄
• 0.13 tsp black pepper⇄
• 1 tbsp fresh chives⇄
• 1 large handful spinach⇄
• 0.5 whole avocado⇄

Crack the eggs into a small bowl, season with salt and pepper, and whisk gently with a fork until just combined. Chop the chives finely and set aside. Rinse the spinach and pat dry; slice the avocado into thin wedges and set aside for plating.

💡 Whisk eggs lightly to avoid overmixing, which can make them tough when cooked.

• 1 tbsp butter⇄

Place a non-stick pan over low heat (approximately 120°C) and add the butter, allowing it to melt slowly without browning. Swirl the pan to coat the bottom evenly.

💡 Keep the heat low to prevent the butter from burning, which can impart a bitter taste to the eggs.

Pour the whisked eggs into the pan over low heat (120°C). Using a rubber spatula, gently fold the eggs from the edges toward the center every 10-15 seconds for about 2-3 minutes, until they form soft curds and are just undercooked. Remove the pan from heat to let residual heat finish cooking.

💡 Take the eggs off the heat while they’re still slightly runny; they’ll firm up as they sit.

In the same pan used for the eggs, add the spinach over low heat (120°C). Stir continuously with a spatula for 30-45 seconds until the leaves just wilt and turn bright green, then remove from heat immediately to avoid overcooking.

💡 Don’t overcrowd the pan with spinach; if needed, wilt in batches to ensure even cooking.