Soft Scrambled Eggs with Spinach, Lemon & Chili
A Mediterranean-bright, soft-scrambled breakfast: creamy eggs, wilted spinach, lemon sparkle, and gentle chili heat—simple, fast, and endlessly craveable.
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
2
Think café brunch meets weekday efficiency: low heat for custardy eggs, a bright finish of lemon to keep things lively, and a gentle heat from chili that plays nice with butter and greens. It’s the kind of plate you make on autopilot and still feel a little fancy about.
Soft-scramble tip to bank: the pan stays cool, your patience stays high, and those curds stay tender. Fold in the spinach at the end, let lemon lift everything, and you’ve got a five-minute classic that tastes like a slow morning.
Ingredients
- 4 large eggs
- 80 g baby spinach
- 15 g unsalted butter
- 5 ml extra-virgin olive oil (optional, for wilting)
- 2 g finely grated lemon zest (about 1/2 lemon)
- 5 ml fresh lemon juice
- 1 g red chili flakes or Aleppo pepper
- 2 g fine sea salt, plus more to taste
- 0.5 g freshly ground black pepper
- 5 g snipped chives (optional)
Nutrients
- ironsource
From spinach
- folategood
From spinach
- cholinehigh
From eggs
- proteingood
From eggs
- vitamin Ahigh
From spinach and eggs
- vitamin Dsource
From eggs
- vitamin Kexcellent
From spinach
- vitamin B12high
From eggs
Instructions
- 1
Rinse and dry the spinach. Finely grate the lemon zest and measure the juice.
- 2
Set a non-stick pan over medium heat. Add 5 ml olive oil (optional). Wilt the spinach for 60–90 seconds until just collapsed. Transfer to a board, gently squeeze out excess moisture, and roughly chop.
- 3
Crack the eggs into a bowl. Add 2 g salt and 0.5 g pepper. Whisk just until the whites and yolks are mostly combined—no foam.
- 4
Wipe the pan clean. Add 15 g butter over low heat. When just melted and barely sizzling, pour in the eggs.
- 5
Using a silicone spatula, push the eggs slowly from edge to center, lifting and folding to form small, custardy curds. Take the pan off the heat for a few seconds if it warms too much. Cook 2–3 minutes until glossy and softly set.
- 6
Off the heat, fold in the chopped spinach, 2 g lemon zest, and 1 g chili. Splash in 5 ml lemon juice and taste; adjust salt and pepper.
- 7
Plate immediately. Sprinkle with chives and a pinch more chili if you like.
Chef's Tip
For extra creaminess, keep a cool spot in the pan—lift on and off the heat—and finish with a tiny knob of cold butter off heat before serving.
Fun Fact
Soft scrambling (œufs brouillés) is a classic French method: very low heat and constant movement. Adding lemon at the end brightens flavor and slows firming so curds stay tender.
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.