Scrambled Eggs & Roasted Tomatoes on Toast

• 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

Step 1 

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.

Step 2

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.

Step 3

Plate up the toast, then top with the eggs. Serve with the tomatoes on the side and enjoy!

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