Tomato & egg breakfast toast

Ingredients

• 4 eggs
• 1 tbsp milk
• 1 tbsp butter
• 4 slices bread
• 1 ripe tomato, sliced
• 1 tsp olive oil
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp chopped chives
• 40 g baby spinach

Let’s make it

1. Toss tomatoes with oil and half the salt and pepper. Toast bread.
2. Whisk eggs, milk, and remaining salt and pepper.
3. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently stir until completely set with no runny egg remaining.
4. Lay baby spinach on the toast, pile on the cooked eggs, and add tomato slices. Finish with chives and serve immediately.