Directions

1. Preheat the oven to gas 5, 190˚C, fan 170˚C. Pour a splash of oil into a baking tray then add the tomatoes on the vine. Roast for 10 minutes until the skins are bursting.
2. Pour boiling water over the spinach to wilt and then drain, set to cool then squeeze out any excess water.
3. Break the eggs into a bowl and gently beat with a wooden spoon, melt a small amount of butter into a saucepan over a low heat. Pour in the eggs and stir slowly until beginning to set, this will take around 5 minutes. Add the spinach and parsley, combine well.
4. Toast the bread and spread with lashings of butter. Transfer the eggs from the pan on to the toast, place the vine tomatoes on the side.