Fry-less fry-up

Method

1. In a large bowl, mix together the mince with 2 teaspoons of the egg, half of the garlic and herbs, and black pepper – the easiest way is by hand. Alternatively, you could use the paddle attachment in a food processor.
2. Divide the mixture into four equal-sized balls then shape into patties about 2–3cm thick. Coat a foil-lined baking tray with cooking spray. Add the pork patties.
3. On a second baking tray, add the mushrooms and the tomatoes. Place the tomatoes skin-side-down and sprinkle with the remaining garlic and herbs. Place both baking trays under a medium grill for 4–5 minutes, until the patties are browned on one side.
4. Turn the patties and stir the mushrooms, then return both baking trays to the grill for a further 4 minutes, until the patties are cooked through – no pink meat should remain.
5. Meanwhile, pour the eggs and the milk into a non-stick saucepan. Season with black pepper, mix and place over a medium heat. Stir regularly until the scrambled eggs are the desired consistency. Remove from the heat and cover until needed.
6. Boil a full kettle of water. Put the spinach in a metal colander or sieve and slowly pour over the boiling water to cook. Using the back of a spoon, squeeze out any excess water. Cover until needed. Lightly toast the bread and drizzle with olive oil. Plate up and serve.