Scrambled eggs & slow-roast tomatoes on toast

These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes

  • Prep:5 mins
    Cook:55 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 496
  • fat 30g
  • saturates 11g
  • carbs 29g
  • sugars 5g
  • fibre 6g
  • protein 25g
  • salt 1.4g


  • 1 tbsp olive oil
  • 2 garlic cloves, 1 sliced, 1 left whole
  • 2 thyme or rosemary sprigs
  • 200g ripe vine tomatoes, halved
  • 50g baby spinach
  • 25g butter
  • 4 large eggs
  • 4 small slices of granary bread, toasted, to serve (optional)


  1. Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.

  2. Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.

  3. Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.

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