Scrambled Spinach and Egg with Strawberry Lemon Compote

Halve or quarter the strawberries depending on size. You want bite-sized pieces that will soften into a jammy sauce.

Zest the lemon, then juice half of it into a small saucepan. Add the sugar and strawberries.

Cook over medium heat, stirring occasionally, for 8–10 minutes until the strawberries break down and the sauce thickens to a syrupy consistency. Remove from heat and stir in the lemon zest. Set aside.

Place frozen spinach in a dry frying pan over medium-high heat. No need to defrost — that is the whole point.

Cook, tossing occasionally with tongs, for 5–6 minutes until any excess moisture evaporates and the spinach is bright green and tender. Season with salt. Transfer to a plate.

Crack the eggs into a bowl, season with salt and pepper, and beat until the yolks and whites are fully combined.

Melt the butter in the same frying pan over medium-low heat. Pour in the eggs and let them sit for 20 seconds.

Using a spatula, gently push the eggs from the edges toward the center in slow, wide sweeps. Repeat until the eggs are just set but still glossy and slightly wet. Remove from heat — they will continue cooking from residual heat.

Spoon the cooked spinach onto a plate or shallow bowl. Pile the scrambled eggs on top.

Spoon the warm strawberry lemon compote over the eggs and spinach. The contrast of the savory eggs and bright compote is the whole move here.