INGREDIENTS

• 2eggs

• 1 tablespoon of almond milk

• A knob of butter

• Half packet of Marinated Sardines fillets with basil

• A good handful of organic baby spinach

• Pinch of sea salt

• Couple of good grinds of pepper

• 1 pkt Marinated oven-roasted tomatoes with herbs

 

INSTRUCTIONS

1. Heat a skillet or frying pan ahead of time so it is at temperature when you are ready to start. Pop a tiny bit of butter or oil in just so nothing sticks.

2. Whisk the eggs and almond milk together well. Season the eggs with the salt and pepper and set aside.

3. Place a saucepan on a medium heat and add the knob of butter. When the butter has melted add the eggs. Keep stirring the eggs with a wooden spoon or spatula.

4. When the eggs look like they are almost done toss the sardines in the skillet and keep stirring the eggs and remove from the heat. Add the spinach and cook until wilted

5. Take your toast and place on a plate add the spinach as a base

6. Take the scrambled eggs and pop on top of one piece. Garnish with the marinated

   oven roasted tomatoes