Spinach Scrambled Eggs - cooking recipe

Ingredients

2 tbsp butter
2 cups baby spinach leaves
8 slices pancetta
8 None eggs
1/2 cup light cream
None None Crusty bread, toasted

Preparation

Heat half the butter in a large nonstick skillet on medium heat. Cook spinach until just wilted. Remove from the pan and drain on paper towels. Cover to keep warm.
Broil the pancetta until crisp. Cover to keep warm.
Whisk the eggs and cream in a large bowl until combined. Season to taste. Heat the remaining butter in the same skillet on low heat. Cook the egg mixture, stirring gently with a wide spatula, until creamy and almost set.
Top the toast with pancetta, scrambled eggs, then spinach.