Crack the eggs into a medium glass bowl and sprinkle in the Himalayan salt, white pepper and Curry powder. (you can omit the curry or substitute with a pinch of mild Hungarian Paprika powder). Gently whisk together.

In a large nonstick saute pan heat half of the butter over medium-high and add the baby spinach leaves. Wilt the spinach leaves for one minute then lower the heat to low.

Add the leftover butter, let it melt and pour in the egg mixture.

Cook eggs by stirring constantly with a spatula, until the mixture begins to set. Gently stir and fold several more times until the eggs thicken and form large curds for about 3 to 4 minutes.

Serve immediately over a thin slice of Paleo Bread and garnish with plenty of fresh herbs. Or you can use Gluten-Free Whole Wheat Walnut Olive Bread if you prefer.