Ingredients

• 2 large eggs
• 80g chestnut mushrooms
• 100g spinach
• 55g thick cut ham
• 5g pumpkin seeds
• 5g unsalted butter

Method

Boil the kettle and fill a medium saucepan 1/4 full of water and keep it bubbling Melt the butter in a non stick frying pan and add the mushrooms and saute gently for 2-3 mins Turn the boiling water to a gentle heat, crack in the eggs and leave them to poach for 4-5 minutes Add the spinach to the mushrooms and wilt Spoon the spinach and mushrooms into a bowl, add the ham Remove the eggs with a slotted spoon and place on top of the ham, scatter the pumpkin seeds over

Nutrition