English breakfast muffin
- Serves: 1
- Preparation time: 10 mins
- Cooking time: 5 mins
Dairy Free Gluten Free Vegan Vegetarian
- 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
- 309kcal (1,293kJ)
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.
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.