Spinach and Egg Breakfast Sandwiches with Citrus Salad

Sunday is fancy breakfast day at our house. I had an abundance of chives to use, as well as some yummy local spinach. That day, my interpretation of spinach egg sandwiches were born. I will definitely be making these again.
Spinach and Egg Breakfast Sandwiches
5 eggs, whisked well
1/2 T butter
1/4 c grated romano
1/4 c grated parmesan
1 heaping handful of fresh spinach
2 T chopped chives
2 English muffins
1. In a large skillet, melt the butter over medium low heat.
2. Add the eggs and stir constantly.
3. When the eggs are almost set, add the cheese, spinach and chives and mix well.
4. Season with salt and pepper.
5. Meanwhile, while the eggs are cooking, toast the English muffins.
6. Lightly butter the toasted English muffin halves and top with scrambled eggs to make a sandwich.
7. Serve with leaf lettuce and citrus vinaigrette (courtesy of Bon Appetit - I used chives instead of shallots).