![Scrambled Eggs Florentine](https://cdn.statically.io/img/www.foodandwine.com/thmb/GgQhHXFvr6UrB0Lgje6MYXKp2kU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/scrambled-eggs-florentine-XL-RECIPE0418_0-c4b07f7bd9374a6298d07389f73ec567.jpg)
Ingredients
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1/4 cup unsalted butter, divided
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4 ounces fresh spinach, chopped
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1 1/2 teaspoons kosher salt, divided
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6 large eggs, beaten
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3/4 cup mascarpone cheese
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3 ounces Fontina cheese, shredded (about 3/4 cup), divided
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1 tablespoon snipped fresh chives
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Cracked black pepper
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1 loaf crusty Italian-style bread, sliced and toasted
Directions
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Melt 2 tablespoons butter in a large nonstick skillet over medium. Add spinach and 1 teaspoon salt, and cook, turning with tongs, until wilted, about 3 minutes. Transfer spinach to a plate.
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Melt remaining 2 tablespoons butter in skillet. Add eggs, sprinkle with remaining 1/2 teaspoon salt, and swirl to coat skillet evenly. When edges are cooked, drag cooked egg to edges of pan using a heatproof rubber spatula to form large, soft curds. Cook until eggs are nearly set, about 4 minutes. Remove from heat. Gently fold mascarpone and 1/2 cup Fontina into eggs until cheeses are melted.
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Preheat broiler. Place egg mixture in a shallow 8-inch square baking dish. Sprinkle wilted spinach and remaining 1/4 cup Fontina on top. Broil until cheese is melted and bubbly, about 5 minutes. Garnish with chives and black pepper, and serve immediately with toast slices.