Spinach and Blue Cheese Scrambled Eggs

Now to make this perfectly portioned breakfast for two follow this recipe:

(Some of the measurements below are approximations since the recipe was written after the fact)

6 slices of bacon

2 cups spinach roughly chopped

1 onion chopped

1 clove of garlic

4 eggs

2 tbs milk (indulge with cream instead)

3 tbs blue cheese crumbles (plus some crumbles for garnish)

2 slices of toast (your choice)

Salt to taste

• Fry bacon in a large pan
• After the bacon has finished to your likeness, drain off most of the bacon fat leaving enough to lightly line the bottom of the pan
• Add a chopped onion and a pinch of salt to the pan and saute
• Add 1 crushed clove of garlic continue to saute on medium heat
• Before garlic browns add spinach (I like it chopped because it then distributes more evenly amongst the scrambled eggs)
• In separate bowl lightly whisk eggs with milk
• Turn the heat on the pan down to low and add whisked eggs
• Stir gently and cover the pan (this is my secret to great eggs: low low heat and cover on equals perfect eggs every time)
• Stir occasionally and just before they are finished add blue cheese crumbly bits
• Remove from heat when the eggs are at your desired cooked consistency 
• Toast bread
• Serve by stacking the scrambled eggs on the bacon on the toast and finish with a few more crumbly blue cheese bits and fresh herb of choice (for my recipe I used dried parsley - it was available to me)