Scrambled eggs with spinach and whole wheat toast

Ingredients

For 1 serving

• Eggs2
• Spinach80 g
• Whole wheat bread50 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: March – May, October – November

Method

1. Wash the spinach in plenty of cold water, drain and pat dry with kitchen paper; tear any large leaves by hand.
2. Crack the eggs into a bowl, add a pinch of salt and black pepper and beat with a fork until the yolks and whites are fully combined.
3. Heat the oil in a non-stick pan over medium heat, add the spinach and let it wilt for 2 minutes, stirring, until soft and reduced in volume.
4. Meanwhile, toast the wholemeal bread in the toaster for 2–3 minutes, until golden.
5. Turn the heat down to low, pour the eggs over the spinach and stir with a spatula for 2–3 minutes, until they set into soft but still glossy curds; take them off the heat straight away, as they keep cooking.
6. Serve the scrambled eggs with the toast on the side.