English breakfast muffin

  • Serves: 1
  • Preparation time: 10 mins
  • Cooking time: 5 mins

Dairy Free Gluten Free Vegan Vegetarian

Information from the NHS website (www.nhs.uk)


    • 1 wholemeal English muffin, cut in half
    • 1 poached egg
    • 1 slice lean roast ham
    • 20g reduced-fat or "light" medium-hard cheese
    • 2 tsp low-fat spread
    • 20g fresh spinach leaves
    • Pinch of ground black pepper

Per serving:

  • 309kcal (1,293kJ)


step 1

Preheat the grill and toast the muffins on the cut sides only. Poach the egg in gently simmering water for 3 to 4 minutes until the yolk is set but still runny in the middle.

step 2

Spread the toasted muffin sides with the low-fat spread, and layer the spinach leaves, ham and cheese on 1 half. Place the poached egg on top, season with black pepper, and top with the other half of the muffin.


If you prefer, you can scramble the egg with 4 tablespoons of semi-skimmed milk – pour the mixture into a heated pan, cook and stir until the eggs are just set.

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