Spinach & Chive Scrambled Eggs

Paleo – serves 2


  • 6 free range eggs
  • 100g baby spinach
  • 2 tbsp chopped chives (fresh)
  • 1 tbsp almond milk
  • Olive oil
  • 6 large brown mushrooms, sliced
  • 4 rashers rindless bacon


  • Heat a large frypan and once hot add bacon, cook on high-medium to desired texture and place on some paper towel to remove excess fat
  • Heat a small frypan, add a dash of olive oil and cook mushrooms until brown and juicy (about 5 minutes, stirring every minute or so)
  • Mix together eggs, chives, almond milk and season with cracked pepper. Whisk and then pour into a warm deep based frypan that has been brushed with some olive oil. Use your whisk the stir the eggs vigourously. After 30 seconds add the spinach – add a handful and mix through, then another handful until the eggs are cooked and the spinach wilted. You may need to take the saucepan off the heat while you stir in the spinach to prevent it from over-cooking the eggs. Some excess liquid will come out of the spinach as it wilts, so place back on the heat just before serving to evaporate
  • Serve 🙂

NOTE: if you were making these for a special occasion or champagne breakfast, pour a swig of your champagne in, instead of the almond milk. The bubbles give it a gorgeous texture and the flavour is lovely and light.


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