Creamy Scrambled Eggs With Pancetta And Spinach - cooking recipe

Ingredients

8 None eggs
1/3 cup heavy cream
8 slices pancetta, chopped
1 pkg (6 oz) baby spinach leaves
8 None thick slices ciabatta bread, toasted
None None Roasted vine tomatoes, to serve

Preparation

Whisk eggs and cream in a large bowl. Season to taste.
Heat a lightly greased large nonstick skillet on high heat. Cook pancetta for 2-3 mins, until crisp. Remove from pan.
Add egg mixture to pan. Gently stir eggs on low heat for 2-3 mins until almost set. Stir in spinach and pancetta. Serve with toasted bread and roasted tomatoes.