Add 1 tablespoon of the ghee, melt it and coat the bottom of the pan. Add the eggs and start stirring rapidly using a rubber spatula. Remove from the pan and transfer the eggs to a plate when they’re still just barely a little liquidy, after about 45-6o seconds. They will continue cooking from the residual heat. This is the secret to soft scrambled eggs that aren’t rubbery.
In the same skillet, add the remaining tablespoon ghee. Add the spinach and toss continuously for about 30-45 seconds until just starting to wilt. Remove from heat and transfer to a plate. The spinach will also continue cooking from the residual heat. This will avoid super soggy and overly cooked spinach.
To the plate, add the avocado, marinated onions and raspberries. Season the eggs, avocado and spinach with kosher salt and pepper. Enjoy!