Herbed Egg and Spinach Skillet on Toast

Eggs cooked in a skillet with wilted spinach, soft herbs, and a little garlic make a filling breakfast that needs only toast alongside. The eggs set gently in the pan, so keep the heat low and take the pan off the heat just before they look fully done.

Ingredients

• 4 large eggs
• 100 g baby spinach
• 1 small garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• Salt and black pepper, to taste
• 4 slices of bread, toasted, to serve

Method

1. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
2. Add the spinach in handfuls, stirring until each handful wilts before adding the next.
3. Beat the eggs lightly with salt and pepper, then pour them into the skillet.
4. Stir gently with a spatula, letting the eggs set in soft folds. When they are almost set, remove the pan from the heat.
5. Stir in the parsley and chives, spoon over the toast, and serve at once.

Tip

Residual heat finishes the eggs, so removing the pan a little early keeps them soft rather than dry.