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Heat a non-stick frying pan over a medium heat.
Add 100g of the butter and, when foaming, crack in the eggs.
Fry until crisp, then sprinkle over the parsley and chilli.
In another frying pan, heat the remaining 25g of 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 sit the egg on top.