Breakfast eggs with tomato & spinach

Eggs and vegetables are a great breakfast to fill you up for a big day.


Serves 2

40g butter
2 spring onions, thinly sliced
1 red chilli, finely chopped (optional)
8  small tomatoes, halved or quartered
100g feta cheese, crumbled
4 eggs
100 ml cream (or full fat milk)
Pinch salt
Baby spinach leaves - 1 to 2 handfuls.


Melt half the butter (20g) in a frypan on low-medium heat. Add spring onions and cook 2-3 minutes until soft, but not browned. Add in the chopped chilli (if using) and cook for 1 minute, then add tomatoes and warm through. Turn the heat off, add feta and stir gently to combine then tip onto a plate and set aside.

Whisk together the eggs, cream and salt. Melt the remaining 20g butter in the frypan on low-medium heat. Tip in the egg mixture and fold gently over and over until cooked (1-2 minutes). Fold in the tomato mixture and the spinach then serve. Season to taste.