Green eggs and ham with spinach
- Serves: 2
- Prep: 5 mins
- Cook: 5 mins
Ingredients
4 British Lion eggs
A dash of milk
Salt and freshly ground black pepper
50g spinach, watercress and rocket salad leaves
2 spring onions, trimmed and sliced
1/2 green chilli, deseeded and chopped
1 tsp sunflower oil
2 slices bread
4 slices wafer thin ham
Method
- Beat the eggs in a jug with the milk and plenty of seasoning. Heat a non-stick pan and add the oil.
- Roughly chop the salad leaves and add to the pan along with the spring onion and chilli and sauté for 1 minute. Meanwhile, toast the bread on both sides until golden and place on warm plates.
- Pour in the eggs and cook over a gentle heat until the eggs are scrambled to your liking. Spoon the eggs onto the toast and serve with the ham.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
249 | 16.3g | 19.7g | 12.5g | 3.2g | 1.7g |
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