An easy brunch or supper from James Martin’s “Butter”.
Ingredients
- 125 g butter
- 4 large eggs
- 1 small bunch flat leaf parsley chopped
- 1 red chilli deseeded and sliced
- 100 g baby spinach
- 4 slices toasted sourdough to serve
Servings:
Instructions
- Heat a non stick frying pan over a medium heat and add 100g of the butter. When foaming crack in the eggs. Fry until crisp, then sprinkle with the parsley and chilli.
- Meanwhile in another frying pan heat the remaining butter and, when foaming, add the spinach. Fry until it wilts and drain onto kitchen paper.
- To serve spoon the spinach over the toasted sourdough and top with the eggs and their butter.
Share this Recipe
Powered byWP Ultimate Recipe