a food blog by erin
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Creamed Spinach Scrambled Eggs

A few weeks ago we went into this really cool bar in Seattle called Brave Horse Tavern to watch the Texans play on Sunday (2011 AFC South Champions, baby!). As a special that morning they were serving steak and eggs. But the eggs weren't just any old eggs. They were scrambled eggs with creamed spinach. That description right there was almost enough to make me ditch my blueberry cornmeal pancakes and order the $15 special even though I didn't want steak. I'm crazy like that to order an entree just for the side dish. Luckily for me, Dustin wanted the steak, so I got my pancakes and he let me have some of the eggs. They were as excellent as they sounded. All scrambled eggs of the future should be made that way.

We decided we had to recreate this dish for a quick breakfast one morning. We were sure we wouldn't be able to make our dish taste anywhere near as awesome because let's face it, creamed spinach made at home is never as good as good as what they make at the restaurants. I'm sure it deals with the amounts of cream and butter they use, but I can't justify knowingly putting crazy high level of bad stuff in something I'm about to eat. On the other hand, when I order at a restaurant, I can live in blissful ignorance. I'm pretty sure that's why health experts recommend eating at home more!

We cooked up a package of microwave spinach with some minced garlic, olive oil and a tablespoon of butter in a large pan.

We ended up removing a little bit of the spinach because it looked like there was enough to overwhelm our eggs. Next we added 1/4 cup of half and half to cream the spinach up.

Once that was looking good, we pushed the spinach to one side of the pan scrambled up four eggs on the other side. Once the eggs were just about cooked we mixed the eggs with the spinach and added 1/4 cup of parmesan cheese.

We were correct in our assumption that we couldn't quite recapture the restaurant's version of the dish, but adding the creamed spinach really elevated basic scrambled eggs, making them taste a little fancier and creamier.