Scrambled Eggs on Toast

Ingredients

• 3 wholeeggs
• 3 pieceeggs
• 2 slicewholegrain bread
• 2 slicewholegrain bread
• 1 tspunsalted butter
• 1 tspunsalted butter
• 2 tbsplow-fat milk
• 2 tbspmilk
• 0.25 tspblack pepper
• 0.25 tspblack pepper
• 1 tbspfresh chives
• 1 tbspfresh chives
• 1 cupbaby spinach
• 6 wholecherry tomatoes
• 0.5 cupbaby spinach
• 6 piececherry tomatoes
• 0.25 piecelemon

Method

1. 1

   Put the bread slices in the toaster and toast to your preferred level.

2. 2

   Crack the eggs into a bowl, add the milk and black pepper, then whisk together until the yolks and whites are fully combined and slightly frothy.

3. 3

   Place a small non-stick pan over low-medium heat and melt the butter, swirling to coat the base.

4. 4

   Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just begin to set, then use a spatula to gently fold the eggs from the edges toward the centre in slow, sweeping strokes — remove from heat while they still look slightly underdone as residual heat will finish them.

5. 5

   Halve the cherry tomatoes and place them alongside the baby spinach on the plate to form a simple side salad.

6. 6

   Lay the toast on the plate, spoon the scrambled eggs on top, and snip the chives over the eggs with scissors. Serve immediately.