Basil scramble with wilted spinach & seared tomatoes


Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast


  • 1 tbsp rapeseed oil, plus 1 tsp
  • 3 tomatoes, halved
  • 4 large eggs
  • 4 tbsp natural bio yogurt
  • ⅓ small pack basil, chopped
  • 175g baby spinach, dried well (if it needs washing)



  • Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
  • Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
  • Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.