For the spinach cream
1 tablespoon of oil
2 tablespoons of butter or margarine
8 slices of crispy bacon - 176 g
2 cups of cooked and chopped spinach - 120 g
1 tablespoon of all-purpose flour
1/4 cup of milk - 60 ml
For the scrambled eggs
2 tablespoons of butter or margarine
4 eggs
For the spinach cream
1 tablespoon of oil
2 tablespoons of butter or margarine
8 slices of crispy bacon - 176 g
2 cups of cooked and chopped spinach - 120 g
1 tablespoon of all-purpose flour
1/4 cup of milk - 60 ml
For the scrambled eggs
2 tablespoons of butter or margarine
4 eggs
In a skillet, combine the oil, butter or margarine, and bacon
Cook over low heat until the bacon is golden brown
Add the spinach and mix well
Add the flour and milk, and cook until slightly thickened
Remove from heat
In a separate pan, melt some butter or margarine over low heat
Add the lightly beaten eggs and scramble them until cooked through
Serve the scrambled eggs warm, accompanied by the spinach cream
Serves 2.
