Crumpets with Ham, Spinach and Poached Eggs
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Squeeze the spinach. Sixty grams holds a surprising amount of water and it will go straight into the crumpet.
With the eggs, the ham brings the protein to 33 g. Lean sliced ham is 3 g of fat per 100 g, so it adds nearly nothing to the fat line.

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