Scrambled eggs with spinach on an English muffin

For the spinach
1 large clove of garlic, chopped
4-5 handfuls of baby spinach
1 tsp olive oil
Small knob of butter
1/4 tsp freshly ground pepper.
Salt to taste

• Heat the oil and butter in a pan. When it is hot add the chopped garlic and saute for a minute.
• Add the spinach leaves, pepper and salt and cook for 3-4 minutes until the spinach has wilted nicely.

For the scrambled eggs
3 eggs
1 tbsp milk (or cream if you so choose)
1/4 tsp freshly ground pepper
1/4 tsp salt
2 tsp olive oil
Small knob of butter

• Whisk the eggs and milk with pepper and salt till it is well combined. 
• Place a non-stick skillet on the heat and add the oil and butter. Swirl the oil around so it coats the pan. When the oil is medium hot add the egg mixture. Keep moving the mixture around so that it starts to form curds and continue to cook on the low heat till it is almost done and very slightly runny. Turn off the heat at this stage as the eggs with continue to cook while it sits. Anymore heat and it will be overcooked.  

Assembly

2 English muffins

Butter to spread

• Slice the muffins in half, toast and butter them.
• Place a layer of spinach and then top them with the scrambled eggs.
• If you like, you can also sprinkle some paprika or cayenne pepper. Serve warm.

Serves 2.