Œufs brouillés aux épinards en 10 minutes

Chop the spinach

Wash the spinach well and chop it very finely with a knife so it mixes evenly into the eggs and is easy to chew.

• 50 g spinach

✅ C'est prêt quand : spinach is in tiny, even pieces

Whisk the eggs

In a bowl, whisk the eggs with the milk until no streaks of white remain. The milk makes the scramble soft and fluffy.

• 3 large eggs
• 2 tbsp milk

✅ C'est prêt quand : mixture is uniform in color with no white streaks

Soften the spinach

Melt the butter in a 20 cm (8-inch) nonstick pan over medium-low heat. Add the chopped spinach and cook, stirring, for about 1 minute until it wilts.

• 1 tsp butter
• all of it the chopped spinach from step 1

✅ C'est prêt quand : spinach is bright green and soft

Scramble gently

Pour the egg mixture over the spinach. Cook over low heat, stirring slowly and often, pushing the egg from the edges to the centre so it cooks evenly, for about 3 minutes.

• all of it the egg mixture from step 2
• all of it the softened spinach from step 3

✅ C'est prêt quand : eggs are fully set with no wet or runny bits

Melt in the cheese

Once the eggs are fully set with no runny patches, take the pan off the heat (they will still look glossy from the butter) and stir in the cheddar — it will melt from the leftover heat and bind everything into a creamy scramble.

• 2 tbsp cheddar cheese

✅ C'est prêt quand : cheese is melted and scramble looks creamy

Plate it up and store

Spoon the scramble onto a plate and arrange the quartered cherry tomatoes around it like a little sun, or use two pieces as eyes and a smile for a happy face. Leftovers keep in an airtight container in the fridge for up to a day; reheat leftovers thoroughly, stirring, until steaming hot all the way through (165°F/74°C), then let cool briefly before serving to a child so it is not too hot to eat.

• 4, quartered lengthways cherry tomatoes