My new favorite breakfast

How This Scramble Came to Be

Are eggs a big part of your diet? They are at the Toro's. For a while it was the classics on rotation: fresh style scrambles, straight up fried eggs, poached eggs, you name it.

Then I started making perico, the classic Venezuelan scrambled eggs, for my wife. She swears they're perfect. I'm honestly not a fan of that strong a flavor profile first thing in the morning, especially the tomato. That, plus a personal push to get more fiber into our meals, sent me looking in a different direction.

What I landed on reminds me of one of my favorite Neapolitan pizzas: funghi, a garlicky, cream based pie topped with spinach. After a few tries, I think I finally got the scramble version right. Here it is.

Spinach, Garlic & Nata Scramble Makes 2 servings

Ingredients:

• 1 tbsp real butter

• 2 garlic cloves

• 2 handfuls spinach

• Black pepper and sea salt, to taste

• 2 tsp Nata Venezolana or sour cream

• Parmigiano Reggiano shavings, to taste

• 1 tbsp mozzarella

• 4 eggs

Method:

1. Slice the garlic very thin. Chop the spinach pretty fine.

2. On a medium heated pan, melt the butter. Add the spinach and garlic together, stirring occasionally, until the spinach is dark green and the garlic is cooked.

3. Whisk the eggs with salt until emulsified.

4. Lower the heat to medium low and pour in the eggs. Cook like scrambled eggs, not letting them sit too long, making sure the spinach mixes through well. When the eggs have about 60 seconds left to fully cook, remove from the heat and add the mozzarella, stirring until mixed.

5. Plate the eggs. Top with freshly ground black pepper and Parmesan shavings, then crown with the nata.

Note: instead of croutons on the side, I use fried casabe for a more rustic, Venezuelan touch.