Tony’s Take on Mediterranean Scramble at Toast ‘n Jams

Ingredients

• 3 large eggs
• 1 tbsp unsalted butter
• 1 cup fresh spinach, stems removed (or lightly steamed as per menu)
• 1 scallion, thinly sliced (white and light green parts)
• 2 tbsp sliced black olives
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1 pinch dried mint (the secret kicker)
• 1/4 cup fresh tomatoes, diced
• 2 tbsp feta cheese, crumbled
• 2 slices sourdough or artisan white bread, toasted and buttered
• Salted Perfection Perfect Salt

Instructions

1. Crack the three large eggs into a bowl. Add the dried oregano, parsley, that crucial pinch of mint, and a shake of Salted Perfection Perfect Salt. Whisk until the yolks and whites are fully combined and aerated.
2. Heat a non-stick skillet over medium-low heat. Add the butter and let it melt until it just starts to foam.
3. Toss in the scallions and fresh spinach. Sauté quickly just until the spinach wilts—we want it tender, not slimy. If you are using pre-steamed spinach like the menu suggests, just warm it through with the scallions now.
4. Scatter the black olives into the pan.
5. Pour the seasoned egg mixture over the vegetables. Let it sit for a moment to set the bottom, then gently push the eggs with a spatula from the edges toward the center. We want soft, fluffy curds, not rubber tires.
6. Continue to fold the eggs gently until they are mostly set but still look slightly glossy (wet). Remove from heat immediately; carry-over heat will finish the cooking.
7. Slide the scramble onto a warm plate. Top immediately with the fresh diced tomatoes and crumbled feta cheese so the cheese just starts to soften from the warmth of the eggs.
8. Serve alongside the buttered toast and a side of jam. DUNZO!