Breakfast

Crumpets with Ham, Spinach and Poached Eggs

Name: Crumpets with Ham, Spinach and Poached Eggs
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 crumpets, about 80 g Crumpet; 60 g Lean ham, sliced; 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

Two crumpets under wilted spinach, lean ham and poached eggs with a smear of mustard. 33 g of protein for 403 kcal.

Calories: 403kcal
Protein: 33g
Fat: 14g
Carbs: 35g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Gluten
Eggs
Mustard

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Crumpets with Ham, Spinach and Poached Eggs, plated and ready to serve. — The finished recipe. Crumpets with Ham, Spinach and Poached Eggs

Ingredients 1 to 6 for crumpets with ham, spinach and poached eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for crumpets with ham, spinach and poached eggs arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Crumpets with Ham, Spinach and Poached Eggs, preparation step 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. — Step 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.

Crumpets with Ham, Spinach and Poached Eggs, preparation step 2: Wilt the spinach in a dry pan with a pinch of salt, then squeeze it out. — Step 2. Wilt the spinach in a dry pan with a pinch of salt, then squeeze it out.

Crumpets with Ham, Spinach and Poached Eggs, preparation step 3: Toast the crumpets, spread them with the mustard, and layer the ham and spinach over. — Step 3. Toast the crumpets, spread them with the mustard, and layer the ham and spinach over.

The finished crumpets with ham, spinach and poached eggs. — Step 4. Lift the eggs onto kitchen paper, then onto the crumpets, and season.

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Ingredients

Crumpet2 crumpets, about 80 g
Lean ham, sliced60 g
Cooked deli weight, as sold.
Spinach60 g
Egg2 large (110 g)
Dijon mustard1 tsp, about 6 g
Cider vinegarA splash, for the poaching water
Black pepperTo taste

Method

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.
Wilt the spinach in a dry pan with a pinch of salt, then squeeze it out.
Toast the crumpets, spread them with the mustard, and layer the ham and spinach over.
Lift the eggs onto kitchen paper, then onto the crumpets, and season.

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.