Scrambled Eggs Florentine

One night every other week we have breakfast for dinner.  It is usually poached eggs, hash browns, bacon or sausage patties, with english muffins or toast.  I decided to go with scrambled eggs, we never have plain scrambled eggs.  I always add onions after than it's fair game with what's in the fridge.  I might add ham, cherry tomatoes, bell peppers or salami.  It's always a scrambled surprise. 

Normally I would add some hash browns or cottage potatoes and even some extra bacon as a side,  but we are going to DQ tonight for my annual Pumpkin Blizzard so I am keeping it light, so I can be bad, very bad.

Scrambled Eggs Florentine

3 slices bacon

1/2 onion, chopped

2 cloves garlic, minced

6 oz container fresh baby spinach

6 eggs

1/4 cup plus 2 tablespoons heavy cream

1/2 teaspoon salt

1/4 black pepper

couple pinches of red pepper flakes

1/2 cup asiago cheese, grated

Slice the bacon down the center lengthwise then chopped into small pieces.  Heat a large skillet over medium heat; cook bacon to desired doneness, remove bacon to a paper towel to drain.  Drain bacon fat leaving approx. 2 tablespoons in skillet.  Add onions cook until tender about 10 minutes, add garlic, stir onions and garlic together.  Add spinach cook with onions and garlic until wilted along with the cooked bacon pieces.  In a bowl add eggs, cream, salt, pepper and red pepper flakes; whisk together; add to spinach mixture and cook until the way you like your scrambled eggs cooked.  Sprinkle the top of the scramble with grated asiago cheese and serve.