Scrambled eggs slow roast tomatoes on toast

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves 1 sliced, 1 left whole
• 2 thyme or rosemary sprigs
• 200g ripe vine tomatoes halved
• 50g baby spinach
• 25g butter
• 4 large eggs
• 4 small slices of granary bread toasted, to serve (optional)

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