A touch of Dijon mustard, salty bacon, melty cheese, and a handful of greens seriously upgrades scrambled eggs, without too much effort!
8 large eggs
1 tsp. Dijon mustard
Kosher salt and pepper
1 tbsp. olive oil or unsalted butter
2 slices thick-cut bacon, cooked and broken into pieces
2 c. spinach, torn
2 oz. Gruyère cheese, shredded
1. In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
2. Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.