1
Heat the pan and melt the butter.
Fridge-Clearout Brunch
A quick and easy camping brunch recipe using bread, spinach, Emmental cheese, butter, eggs, heavy cream, salt, and pepper found in the fridge.
WesternDessert & Snack
📝 18 steps
What You'll Need
BreadAs needed
Spinach from the fridgeAs needed
Emmental cheeseAs needed
ButterAs needed
Eggs3
Heavy creamAs needed
SaltA pinch
PepperA pinch
Instructions
2
Once the butter is somewhat melted, place the bread on the pan.
3
Adjust the heat to low so the bread does not burn.
4
Flip the bread.
5
Stack the bread in pairs.
6
Thinly slice the Emmental cheese and place it between the bread slices.
7
Toast the cheese-filled bread while checking occasionally to ensure it does not burn.
8
Chop the spinach into small pieces for easy stir-frying.
9
Crack 3 eggs into a bowl and beat them well.
10
Pour the heavy cream into the egg mixture.
11
Set aside the toasted bread and place the next batch of bread on the pan.
12
Add butter to the pan and prepare the batter.
13
Add the spinach to the pan and sauté.
14
Stir-fry until the spinach wilts and releases a savory aroma.
15
Remove the sautéed spinach and set aside.
16
Make scrambled eggs in the pan.
17
Place the scrambled eggs on top of the toasted bread.
18
Top with the previously sliced Emmental cheese.