Snip chives and chop parsley. Rinse and roughly chop spinach; halve cherry tomatoes. Grate cheddar if not pre-grated. Measure milk, salt and pepper. Slice bread if needed.

Preheat a nonstick skillet over medium heat and have a separate small skillet or toaster ready for the bread.

Cook Eggs & Veg

Wilt spinach and warm tomatoes

Add 1 tsp butter to the preheated nonstick skillet. When butter foams, add the chopped spinach and halved cherry tomatoes. Saute gently 1–2 minutes until spinach wilts and tomatoes just soften. Transfer vegetables to a bowl and wipe skillet clean.

Make soft scrambled eggs

In a bowl whisk together 4 eggs and 1 tbs milk until blended and slightly frothy; season with 1/2 tsp black pepper and 1/2 tsp of the salt. Return the cleaned skillet to low–medium-low heat and add 1 tbs butter. When butter melts and begins to foam (do not brown), pour in the eggs. Using a silicone spatula, stir slowly and continuously, scraping the bottom and folding the curds every 10–15 seconds so eggs cook gently. After about 2–3 minutes when eggs are mostly set but still slightly glossy, stir in the wilted spinach and tomatoes and half the grated cheddar (about 1/4 cup). Continue gently until eggs are just cooked but still moist, 30–60 seconds. Taste and adjust salt if needed.

Toast & Assemble

Toast bread

While eggs cook, brush both sides of the bread slices lightly with 1 tsp olive oil and toast in the small skillet or toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2 minutes in a toaster. Sprinkle toasted bread with 1/4 tsp flaky sea salt.

Plate and finish

Place toasted bread on plates. Divide scrambled eggs with spinach and tomatoes evenly over the two slices (or serve on the side). Sprinkle remaining 1/4 cup cheddar over the eggs so it melts slightly. Scatter snipped chives and chopped parsley on top. If you like a touch of heat, drizzle 1/2 tsp hot sauce over each serving or serve on the side.

Serving & Storage

Serve immediately while eggs are warm and toast is crisp. Leftovers (extra eggs) can be refrigerated in an airtight container for up to 2 days and reheated gently in a skillet over low heat with a splash of water or milk to restore creaminess.