SERVES: 4

METHOD

1. For the potatoes, bring a saucepan or water to the boil. Add potatoes, bring back to the boil and cook for 5 minutes or until tender. Drain and pat dry with kitchen paper.

2. Heat olive oil in a non-stick frying pan over a medium-high heat. Add cooked potatoes and cook for 5 minutes, turning regularly until golden. Remove from pan and set aside until required.

3. Add garlic and spinach to the pan, stirring to combine. Cover and cook for 2 minutes or until spinach has wilted. Remove from pan and set aside until required.

4. For the scrambled eggs, combine eggs, cream, parmesan, salt and pepper, whisking to combine.

5. Using the same non-stick frying pan, melt butter until it bubbles over a medium-low heat. Add egg mixture to the pan and allow it to sit undisturbed for about 30 seconds before gently dragging egg mixture into the centre using a silicon spatula and cooking for a further 2-3 minutes or until eggs are nearly set. When the eggs are nearly cooked through, remove from heat.

6. Place 2 slices of toast on each plate. Divide the spinach, eggs and potatoes into four and place on top of the prepared toast. To finish drizzle over the crispy chilli oil, spring onions and coriander.

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