Veggie Scramble

Ingredients 4 eggs, 200g spinach, 4 baby plum tomatoes, 1 avocado, 50g gruyere, bread, salt, black pepper, butter

Serves: 2 preparation: 15 minutes

There's a reason that this blog is called Everything Goes With Toast - in my humble opinion, when it comes to quick snacks, there is little in this world better than gilding a piece of toast with beautiful cheeses, vegetables, fruits, jams... I don't think I'll ever exhaust the potential of a slice of toast.
This is one of my favourite lunches - a thick wedge of crunchy, seedy bread topped with meltingly soft - well seasoned eggs and the juicy, silky combination of tomato, avocado and spinach. Packed full of goodness, super quick to make and utterly irresistable.

1) Crack the eggs into a bowl and whisk thoroughly. Season with salt and black pepper (I've discovered this amazing seaweed salt recently - soooo savoury) and set aside.

2) Pop the tomatoes off the vine and slice in half. Add to the pan with a knob of butter, the spinach and stir through until the spinach has just begun to wilt.

3) Halve the avocados and scoop the fruit from the shell, discarding the stone. Cut the avocado into chunks and add to the pan, along with the eggs and grated gruyere.

4) Stir constantly for 3-4 minutes until the eggs are cooked, then spoon the veggie scramble onto a slice of toast and serve immediately.

Since becoming pregnant, I have really enjoyed spreading hummus onto the toast before adding the eggs... but I can't guarantee that this will suit everyone's tastebuds! It's a good source of extra protein if nothing else!