Egg and spinach scramble on toast

Method

Start your toast first so it's ready when the eggs are done. While it's browning, crack the eggs into a bowl and whisk them together with a pinch of salt and pepper until well combined.

Set a medium pan over medium heat and add the butter. Once it's foaming and the solids have turned light brown, add the spinach. Stir it through until it's wilted and any excess moisture has driven off, then push it to the side of the pan. Pour in the eggs and let them sit for 15 seconds without stirring. Use a spatula to gently push the curds from the edges toward the centre, tilting the pan so uncooked egg flows to the edges. This scrambling technique gives you soft, custard-like curds rather than a broken-up mass. Keep the heat at medium and work slowly; the residual heat will finish cooking the eggs even after you remove the pan from the flame.

Stop when the eggs still look slightly underdone on the surface; they'll continue to cook from carryover heat. Fold through the wilted spinach, then turn the scramble onto your buttered toast straightaway. Serve while everything is hot.