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Cheesy hammy muffins

Calories per serving 260.

ingredients

serves 2.
150 g (5 1/2 oz) baby spinach leaves
1 English muffin, split in half
30 g (1 1/4 oz) wafer thin ham
2 reduced fat cheese slices
1 teaspoon malt vinegar
2 large eggs
salt and freshly ground black pepper

method

1. Place the spinach in a small saucepan with 2 tablespoons of water and a little seasoning. Cover and heat gently for 2 minutes until the spinach wilts.

2. Meanwhile, lightly toast the muffin halves and top each with wafer thin ham and a slice of cheese - keep them warm while poaching the eggs.

3. Bring a large saucepan of water to the boil and add the vinegar With the handle of a wooden spoon, swirl the water and, as you do so, crack in an egg - the swirling of the water helps the egg white stay together Gently simmer for 2-3 minutes, depending on how soft you like the yolk. Using a slotted spoon, remove the egg from the water and drain it on a double layer of kitchen paper Repeat the process with the other egg.

4. Squeeze any excess moisture out of the spinach and spoon it on the cheese and ham topped muffins.

5. Finally place a poached egg on each one. Season with black pepper and serve immediately.

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