Eggs à la Lexi (portioned for one):
Take a rock-hard slice of stale bread (I used a slice of a Semifreddi sour batard) and break into bite-sized pieces. Sauté over medium-high heat in a bit of butter, tossing regularly, until golden brown. Remove from pan and set aside.
In a little more butter, sauté some sliced green onions. When they start to get tender, add some spinach. (Frozen would work fine; we had the tail end of a bag of baby spinach intended for salad, so that's what I used.) Cook, stirring, until spinach wilts a bit.
Add 2 eggs, lightly beaten with a splash of cream (optional). Cook, stirring frequently, until eggs are almost but not quite done. Remove from heat and mix in grated cheese to taste (I used Parmesan, or maybe it was Romano). Add fried croutons back to pan and mix together.
Serve with a generous amount of freshly-grated black pepper.