Nutritional values per 2 serving:

calories 180, protein 11.2g, fat 7.6g (saturated 2.9g), carbs 17.3g (sugar 6.7g), sodium 2.1g

INGREDIENTS

• 2 large free-range eggs
• 200g baby spinach, washed
• salt & freshly ground black pepper
• 2 tbsp reduced fat crème fraiche
• 1 tsp whole-grain or Dijon mustard
• ½ tsp honey
• 1 tbsp chives, chopped
• 2 large slices smoked ham, halved
• 2 muffins (preferably wholemeal), split & toasted

METHOD

• Poach the eggs (separately) in simmering water with 2 teaspoons of vinegar added. When the eggs are just set remove from the water with a slotted spoon and set aside in a bowl. Keep the water warm to re-heat the eggs.
• Add the damp spinach to a saucepan and season lightly. Cook, with the lid on, for about 2 minutes until wilted. Remove from the pan and squeeze out any excess water.
• Add the crème fraiche, mustard, honey and chives to a bowl and mix together. Take half the mixture and mix together with the spinach.
• Add a ½-slice of ham to each toasted muffin half and top with the spinach mixture.
• Place the poached eggs back into the warm water for a ½ minute to re-heat.
• Place an egg on each serving and season with salt and pepper. Spoon a dollop of the remaining crème fraiche mixture over each egg.

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[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food