Spinach Scrambled Eggs

Directions

1. 1
   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.
2. 2
   Broil the pancetta until crisp. Cover to keep warm.
3. 3
   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.
4. 4
   Top the toast with pancetta, scrambled eggs, then spinach.