Egg and Vegetable Breakfast

Ingredients

• 2 large eggs
• 1 tsp olive oil
• 100 g cherry tomatoes, halved
• Two large handfuls of spinach
• 1 slice wholegrain bread
• Salt, black pepper and chilli flakes

Method

1. 01Warm the olive oil in a non-stick pan over medium heat and add the tomatoes cut-side down.
2. 02Cook for three minutes until they begin to collapse, then add the spinach and wilt.
3. 03Push the vegetables aside, crack in the eggs and cook to your preference.
4. 04Toast the bread, pile the vegetables on top and slide the eggs over.
5. 05Season with salt, pepper and chilli flakes.

Substitutions

• Frozen spinach works; squeeze out the water first.
• Add a slice of feta or a spoon of cottage cheese for extra protein.

Storage

Best eaten immediately. The vegetable base can be cooked a day ahead.