Ingredients
- 1 tsp butter
- 4 spring onions
- 10 cherry tomatoes
- 4 eggs
- 1 tbsp milk
- Salt and pepper
- 4 slices of sourdough or farmhouse bread
- 50 g baby spinach
- 50 g feta
- Sriracha chili sauce if required
Instructions
Wash the spinach and set aside to drain. Crumble the feta between your fingers in a bowl. Clean and wash the spring onions and cut into fine rings. Halve the cherry tomatoes. Heat the butter in a pan and fry the spring onions together with the tomatoes for 2 minutes over medium heat.
Put the eggs in a bowl and whisk them together with the milk and a little salt and pepper for about 5 minutes. Either toast them or briefly roast them in a grill pan. Add the eggs to the tomatoes in the pan and heat for a maximum of 4 minutes on medium heat, stirring constantly (ideally from the outside in with a spatula) until they have set but are still creamy. Then immediately put the eggs on the stove, the pan still gives off enough heat - tip: if you miss the right time or leave your pan on the stove, the eggs can quickly become too dry.
Cover the toasted slices of bread with the baby spinach and spread the eggs on top. Now crumble the feta over the top. Top with Sriracha chili sauce if you like and serve.