Spinach baked eggs with parmesan & tomato toasts

Heat oven to 190C/fan 170C/gas 5.
chop the tomatoes finely and mix in butter also add cheese and mix, keep aside.
Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.

Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set.

Grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp.
Serve the eggs with the toast on the side.