Spinach Cheddar Egg Toast

Ingredients

• 8 Each large eggs - 8 (about 400 g), about 400 g total
• 2 Tablespoon whole milk - 2 tablespoons (30 ml), 30 ml
• 0.5 Teaspoon fine salt - 1/2 teaspoon (3 g), 3 g
• 0.25 Teaspoon ground black pepper - 1/4 teaspoon (0.5 g), 0.5 g
• 2 Teaspoon olive oil - 2 teaspoons (10 ml), 10 ml
• 3 Cup baby spinach - 3 cups (90 g), 90 g total
• 1 Cup shredded cheddar cheese - 1 cup (113 g), 113 g total
• 4 Count whole wheat bread - 4 slices (about 120 g), about 120 g total
• 1 Cup cherry tomatoes - 1 cup (150 g), about 150 g total

Instructions

1. Prep tomatoes and plates

   1. *Halve the cherry tomatoes* on the cutting board, set out *4 plates*, and place the bread near the toaster.

2. Whisk the egg mixture

   2. In a medium bowl, *whisk the eggs, milk, salt, and pepper* until the yolks are blended and the mixture looks *evenly yellow*.

3. Wilt the spinach

   3. Heat the olive oil in a large nonstick skillet over medium heat, add the baby spinach, and *stir for 1 minute* until *bright green and wilted*.

4. Toast bread and scramble eggs

   4. Start the bread in the toaster, then pour the egg mixture over the spinach; *gently scramble* with a spatula for *3 to 4 minutes* until softly set.

5. Melt the cheese

   5. Sprinkle in the cheddar cheese and *fold just until melted*; remove the skillet from the heat when the eggs are *moist but not runny*.

6. Assemble and serve

   6. Divide the toast among plates, spoon the spinach-cheddar eggs on top, and serve with *cherry tomatoes on the side* for a *warm family breakfast*.