4 large eggs
1 small bunch of flat-leaf parsley, chopped
1 red chilli, sliced
100g baby spinach
4 slices of toasted sourdough
Step 1Heat a non-stick frying pan over a medium heat.
Step 2Add 100g of the butter and, when foaming, crack in the eggs.
Step 3Fry until crisp, then sprinkle over the parsley and chilli.
Step 4In another frying pan, heat the remaining 25g of butter and, when foaming, add the spinach. Fry until it wilts and drain onto kitchen paper.
Step 5To serve, spoon the spinach over the
toasted sourdough and sit the egg on top.