Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spinach and egg scramble on rye bread, topped with crispy bacon. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spinach and egg scramble on rye bread, topped with crispy bacon is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Spinach and egg scramble on rye bread, topped with crispy bacon is something that I’ve loved my whole life. They’re fine and they look fantastic.
Fry chopped bacon in a non stick skillet. Beat together egg, egg whites, milk, salt, and pepper. When bacon is almost done, add chopped spinach and saute until just wilted.
To get started with this particular recipe, we must prepare a few ingredients. You can have spinach and egg scramble on rye bread, topped with crispy bacon using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and egg scramble on rye bread, topped with crispy bacon:
- Make ready Rye bread
- Take 2 eggs
- Take 1 tbsp softened cream cheese/ cream/full cream milk
- Prepare 2 tbsp fresh/frozen spinach
- Take to taste Garlic powder,salt n pepper
- Prepare 2 or more bacons strips
- Get Tsp olive oil and butter
Get the SmartPoints Rye is a nutrient dense alternative to white bread that will leave you feeling satisfied so it's a great choice for breakfast. Serve toast topped with scrambled eggs. First up: Eggs with spinach and bacon. It's not exactly the most "Mexican" of combinations,* but it's a delicious one.
Instructions to make Spinach and egg scramble on rye bread, topped with crispy bacon:
- Whisk eggs with the cream cheese and spinach. Add seasoning.
- Scramble eggs in olive oil and butter.
- Toast rye bread and fry bacon.Top bread with scramble eggs and crispy bacon.
- Indulge!😋
I start by crisping up bacon in a skillet To solve this issue, I like to spread the salsa directly on the tortilla before topping it with the fillings, passing more salsa and lime wedges tableside. We like serving this with sliced avocado on the side, or sometimes topped with a poached egg. Oh and we love to eat it w/ crusty French bread and a side of steamed squash for some reason! Whisk eggs in a small bowl; season with salt and pepper and set aside. Heat oil in a medium nonstick skillet over medium.
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