I wanted something comforting.
Rosie loves her scrambled eggs, so that sounded like a good start.
I can take one egg and fluff it so much Mr. Hawthorne thinks I have 2-3 eggs in the mix.
That's where I'm going with this today.
I cracked one egg in my little bowl and added about a tablespoon or so of heavy cream and whupped it up good. Tiny pinch of Kosher salt, tiny bit of Lawry's seasoning salt, and a few shakes of Lawry's pepper.
I had a sole yolk in the fridge leftover from a sponge cake recipe I'd made a day or two ago, so I pulled that out and whisked in a tablespoon of warm water. Set aside.
I heated a small non-stick pan over medium high heat, swirled in a tablespoon of Plugra unsalted butter until it was foamy, then I dropped in a handful of chopped spinach for a minute, then poured in the egg and cream mixture, whisking. Immediately remove from heat and let the ambient heat cook the eggs. Whisk for about a minute, then add in that extra yolk with the water mixed in. Place over low heat and whisk gently, until you have a soft, curdy mixture. Less than a minute. Whisk in a tablespoon of Plugra and a tablespoon of heavy cream. Heat through. This is a pourable concoction, so pour it over your toast points. And you really should have homemade baguettes for your toast. Sprinkle freshly chopped parsley and paprika over top.
And enjoy an egg even more than you thought possible.