Toasted Bagel with Spinach & Eggs

Serves 2

• 100g baby spinach
• 2 tsp water
• pinch freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 wholemeal bagel cut in half, toasted
• 3 medium eggs
• 3 tbsp semi-skimmed milk

1. Place the spinach and nutmeg in a pan over a medium heat, cover and shake well.
2. Cook for 2-3 minutes, until the spinach has wilted.
3. Season with salt and freshly ground black pepper. Drain off any excess liquid.
4. For the scrambled eggs, beat the eggs and milk together with salt and freshly ground black pepper and cook over a low heat for 2 to 3 mins until most of the egg is set. Remove from heat and continue to stir for 30 seconds.
5. Cut the bagel in half horizontally and lightly toast.
6. To serve, place the toasted bagels on a plate. Spoon over the spinach and then top with the scrambled eggs.