Preparation

Cook the bacon: Cook the chopped bacon (2 slices) in a skillet over medium heat until crisp. Remove and set aside, leaving a bit of rendered fat in the pan. Add the chopped spinach (1 cup) to the skillet and sauté for 1–2 minutes until wilted. Set aside with the bacon.

Prepare the eggs: In a bowl, beat the eggs (3) with a pinch of salt and pepper. In a clean skillet, melt the butter (1 Tbsp) over medium-low heat. Pour in the eggs and stir gently, scrambling slowly until just set but still creamy. Fold in the sautéed spinach and crispy bacon. Remove from heat and sprinkle the crumbled goat cheese (1 oz) over the top.

Serve: Plate and garnish with chopped green onion (1 Tbsp). Serve hot.