Preheat oven to 350°F (180°C). Butter 4 ramekins with 1 tbsp (15 mL) butter. Leave remaining butter in ramekins. Set ramekins on a rimmed baking sheet.
Divide chopped spinach and tomatoes between ramekins. Crack 1 egg over vegetables and sprinkle with cheese. Bake for 15 to 20 minutes until eggs are soft-cooked. Season with salt and pepper to taste, sprinkle with chives. Serve with prepared toast sticks.
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