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Spinach and Tomato Scrambled Eggs on Toast

Soft scrambled eggs with wilted spinach and roasted tomatoes on toast.

Ingredients

• 8 eggs
• 60 ml milk
• 40 g butter
• 4 tomatoes
• 100 g baby spinach
• 8 slices bread

Method

1. Halve the tomatoes. Cook them cut side down in a dry non-stick frying pan over a medium heat for 5 minutes until soft. Move to a plate.
2. Beat the eggs with the milk and a pinch of salt and pepper.
3. Toast the bread.
4. Melt the butter in the pan over a low heat. Add the eggs and stir gently for 3 to 4 minutes, until softly set. Take them off the heat while they still look slightly wet, as they keep cooking.
5. Fold in the spinach until just wilted.
6. Pile the eggs onto the toast and serve with the tomatoes.