Crumpets with Ham, Spinach and Poached Eggs

Make crumpets with ham, spinach and poached eggs, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 crumpets, about 80 g Crumpet
60 g Lean ham, sliced (Cooked deli weight, as sold.)
60 g Spinach
2 large (110 g) Egg
1 tsp, about 6 g Dijon mustard
A splash, for the poaching water Cider vinegar
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Bring a pan of water to a bare simmer with a splash of vinegar. Slide in the eggs from a cup and poach for three minutes.
2. Wilt the spinach in a dry pan with a pinch of salt, then squeeze it out.
3. Toast the crumpets, spread them with the mustard, and layer the ham and spinach over.
4. Lift the eggs onto kitchen paper, then onto the crumpets, and season.

Contains gluten cereals, eggs and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/crumpets-ham-spinach-poached-eggs

AI-generated images illustrating the recipe.

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