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Spinach scrambled eggs on toast

Slow, buttery scrambled eggs with fresh spinach and salty feta.

Prep
5 min
Cook
5 min
Total
10 min
Serves
2 people
  • Vegetarian
  • Quick

Ingredients

2 people

Quantities adjust to the number of servings.

  • Butter15 g
  • Baby spinach75 g
  • Eggs4
  • Feta50 g
  • Bread2 slices
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Melt the butter in a frying pan over a medium heat and wilt the spinach in it for 1 minute.

  2. Beat the eggs with a pinch of salt and pour them over the spinach.

  3. Turn the heat down low and stir slowly and constantly with a silicone spatula for 2–3 minutes. Take the pan off the heat while the eggs are still slightly glossy and creamy – they keep cooking in the pan.

  4. Crumble over the feta, season with pepper and serve with freshly made toast.