Name: Egg and ham pitta
Prep time: 5 min
Cook time: 6 min
Yield: 1
Ingredients: 1 medium British Lion eggs; 1 tbsp mayonnaise; 1 wholemeal pitta bread; 2 slices wafer thin ham; 6 slices of cucumber; cherry tomatoes to serve

Serves: 1
Prep: 5 mins
Cook: 6 mins

Ingredients

Calories: 406kcal
Carbs: 46.2g
Protein: 18.3g
Fat: 17.8g
Saturates: 3.3g
Salt: 1.9g

1 medium British Lion eggs
1 tbsp mayonnaise
1 wholemeal pitta bread
2 slices wafer thin ham
6 slices of cucumber
cherry tomatoes to serve

Method

Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling begins simmer for 5 minutes.
Whilst the egg cook, pop the pitta in a toaster or under the grill until it puffs up, use a knife to cut it in half and open up the pocket.
Drain the eggs, rinse in cold water and tap the shells all over, leave to cool. When cold, peel away the shells. Chop the egg and mix in the mayonnaise.
Spread the mayonnaise inside the pitta pockets, top with the ham and cucumber slices. Cut each in half to make 4 pieces. Serve with cherry tomatoes.