- 4 eggs
- 20g butter
- olive oil
- 100g on-the-vine cherry tomatoes
- 100g baby spinach
- 2 tbsp fresh parsley
- 4 slices sourdough bread
- 1 garlic clove
Preheat the oven to gas 5, 190˚C, fan 170˚C. Lightly grease a baking tray, then transfer the tomatoes on the vine. Roast for 10-12 mins. Whilst the tomatoes are roasting, wilt the spinach by putting it in a colander in the sink and pouring over boiling water. Drain as much water as you can and then when cooled, squeeze out any remaining water with a utensil.
Toast the bread to your desired colour and then rub one side of each slice with the garlic clove. Lightly spread a little of the butter on top and set to one side. Gently beat the eggs then melt the remaining butter in a saucepan over a medium-low heat. Pour in the eggs and stir continuously with a wooden spoon until scrambled. Stir in the spinach and parsley.
Plate up the toast, then top with the eggs. Serve with the tomatoes on the side and enjoy!