There is a wonderful little coffee shop in Silver Lake called Millie’s Café. When I lived in that area it was my favorite breakfast spot and I always ordered Millie’s Special – scrambled eggs with spinach and cream cheese. They serve theirs with a homemade biscuit, which makes a pretty perfect meal. At Millies they do “everything the pain in the ass, old-fashioned way, by hand, from scratch, because there is a difference.” Millie's Cafe
¼ teaspoon salt
¼ teaspoon tarragon
Few grinds of black pepper
3 tablespoons whole milk
2 tablespoons unsalted butter
2 cups fresh spinach (about 1 bunch), stemmed, washed, and dried with paper towel, and torn into 1-inch pieces
Salt and pepper to taste
2 ounces cream cheese, cut into ¼” cubes
1. Crack eggs into medium bowl. Add salt, pepper, tarragon and milk. Whip lightly with fork until color is pure yellow and a few large bubbles remain. Set aside.
2. Place butter in 10” nonstick skillet and set pan over medium high heat. When the butter foams, swirl around pan and add torn spinach and season with a pinch of salt and pepper. Cook 1-2 minutes, stirring with spatula, until wilted. Pour beaten eggs into pan. With wooden spoon or plastic spatula, push eggs from one side of pan to other, slowly lifting and folding the eggs to form large curds, 1-1 ½ minutes. Dot mixture with cream cheese and stir gently to incorporate. Serve immediately.