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Crumpets with Ham, Spinach and Poached Eggs

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

1 serving · 7 ingredients · 4 steps

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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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