Scrambled Eggs with Spinach on Toast

Ingredients

• 2 eggs
• Pinch of black pepper, to taste
• 1 tsp unsalted butter
• A handful of baby spinach leaves
• 30g cheese, grated
• 1 slice of wholemeal bread
• Pinch of chilli flakes (optional)

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Instructions

1. Crack the eggs into a small bowl. Add a pinch of black pepper, then whisk lightly to combine.

2. Heat half the butter in a non-stick frying pan over medium heat.

3. Add the spinach and cook, stirring, until it wilts (about 2 minutes).

4. Pour the beaten eggs into the pan with the spinach. Stir gently to mix and help the eggs reach the bottom of the pan.

5. Continue cooking, stirring occasionally, until the eggs are just set but still soft. Remove the pan from the heat.

6. Stir the grated cheese through the eggs, allowing it to melt.

7. Meanwhile, toast the bread and spread it with the remaining butter.

8. Serve the scrambled eggs on top of the buttered toast.

9. Season with extra black pepper and chilli flakes, if using.

Breakfast

Serves: 1