Spinach with Scrambled Eggs
1 pkg of spinach or 1 can of spinach
Toasted bread- 6 slices
3 Eggs
Butter-1 tablespoon
Wash the fresh spinach thoroughly. Prepare spinach fresh or canned the usual way you do- boil the spinach in a heavy cream with a stripe of a bacon or two. Prepare the rounds of bread as the toast- toast them lightly until golden. Beat the eggs with the egg beater very lightly, so that some of the white will show after being cooked. Put 1 tablespoon of butter into the deep pan, and when it bubbles, scramble the beaten eggs gently. Do not let them get hard- they must stay soft and yellow. Place the buttered toast on individual plates. On each piece of the toast, serve spinach molded in small molds. Around each piece of toast generously leaving a little border of plate put a ring of the softly scrambled egg.
TRADITIONAL DESSERT OF ALABAMA, ESPECIALLY CORDOVA. THE SPINACH P IS A VERY TRADITIONAL AMERICAN WINTER SEASON VEGETABLE. ESPECIALLY IN AUTUMN AND WINTER SEASON, WHEN THE FRESH SPINACH ARE THE MAIN FRESH STAPLE OF GREENS OF THE FAMILY, AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE SPINACH WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS WINTER VEGETABLE, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF NO HARSH SPICES WERE USED.