Ingredients:
2 strips thick-cut guanciale diced
2 medium Yukon gold or ratte potatoes peeled and ½-inch diced (about 2 cups)
8 large eggs
3 tbsn cream
1 tsp Dijon mustard
½ tsp salt
¼ tsp ground black pepper
⅓ cup shredded gruyere
½ bag roughly chopped fresh spinach
½ cup finely chopped chives about
Method:
1 In a large skillet over medium heat, cook the diced guanciale until crispy. Remove from the pan and set aside. Add the diced potatoes to the skillet and cook in the guanciale drippings until golden and tender.
2 In a mixing bowl, whisk together the eggs, cream, Dijon mustard, salt, and pepper until well combined.
3 Once the potatoes are cooked, reduce the heat to low. Add the cooked guanciale back to the skillet. Pour the egg mixture over the potatoes and guanciale. Sprinkle the shredded Gruyere over the top.
4 Scatter the chopped spinach and chives evenly over the egg mixture.
5 Cook gently on low heat until the eggs are set around the edges but still slightly runny in the center.
6 Transfer the skillet to a preheated oven or under a grill or oven to finish cooking until the eggs are fully set and the cheese is melted and bubbly.
7 Slice and serve the dish warm, garnished with additional chives if desired.