Spinach and Cheese Omelette Toast

Ingredients

• 2–3 eggs
• A small handful of spinach, chopped
• 2–3 tbsp cheese
• Salt, to taste
• Black pepper, to taste
• 1 tsp butter or oil
• 1 slice sourdough bread
• Ketchup, for serving
• Mustard, for serving

Method

1. Crack the eggs into a bowl and whisk them well with salt and black pepper.

2. Heat a pan and add a little butter or oil. Pour in the beaten eggs and let them spread across the pan.

3. Add the chopped spinach and cheese over the eggs while they are still soft.

4. Place the slice of sourdough bread on top of the eggs and press it down gently so it sticks.

5. Flip the bread so that it picks up some of the still-runny egg on the other side as well.

6. Let it cook until the eggs are set and the bread is lightly golden.

7. Fold the omelette around the bread or over itself, depending on the shape you want. Serve hot with ketchup and mustard on the side.

Tips: Placing the bread onto the still-runny eggs helps it stick properly to the omelette. Flipping the bread through the egg gives it a light coating on both sides, which makes the texture even better. Cook on low to medium heat so the eggs stay soft and don’t brown too quickly. Sourdough works especially well here because it holds its shape and gets crisp at the edges. Best served hot, straight from the pan.