How to Make Spinach Scramble with Toasted Rye Bread

Ingredients

• 9 oz (175 g) young spinach leaves, roughly shredded
• 8 eggs
• 3 tbsp skimmed milk
• ½ oz (15 g) butter
• 1 oz (30 g) 4 slices rye bread
• salt and pepper
• freshly grated nutmeg, to serve

1. Heat a large frying pan over a high heat and add the spinach. Stir for 1–2 minutes, or until the leaves are wilted. Remove from the heat, tip into a sieve and squeeze out as much of the excess moisture as possible. Set aside and keep warm.
2. Break the eggs into a bowl, add the milk and season to taste with salt and pepper. Beat lightly with a fork until evenly mixed.
3. Melt the butter in the pan over a medium heat. Add the eggs and stir until just beginning to set. Add the spinach and stir until lightly set.
4. Meanwhile, preheat the grill to medium and lightly toast the rye bread.
5. Spoon the spinach scramble over the toast, sprinkle with grated nutmeg and serve immediately.