In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring.
Stir in the milk and bring the mixture to a simmer. Stir occasionally, until the mixture thickens slightly, about 3-5 minutes. Add the spinach and cook until the spinach has wilted (about 1-2 minutes). Remove the pan from the heat and stir in the parmesan cheese. Season with salt and pepper, to taste. Cover with a lid on to keep warm. If the sauce is too thick, thin it out with a little more milk.
In a non-stick pan over medium heat, brown the chicken sausage on both sides. Toast the bread.
Heat the oil in a non-stick pan over low-medium heat. Crack the eggs into the pan. Cook until whites are firm, about 3-4 minutes.
Spoon the spinach sauce over the eggs. Serve with toast, chicken sausage and sliced kiwi.