EASY EGGS AND HAM

cals 573 fat 33.3g protein 57.8g carbs 12.4g serves 2 This is one of my favourite quick and easy breakfasts. It’s way more nutritious than a bowl of cereal or slice of toast: proper fuel to set you up for the day. Just be sure to get good-quality ham and not the cheap reformed stuff.

INGREDIENTS

large knob of butter • 1 large leek, finely chopped • 1 red chilli, finely sliced, plus a little extra to garnish • 200g good-quality thick-cut ham, roughly chopped into 2-3cm chunks • 150g frozen peas • 75ml chicken stock • large handful of baby spinach • 4 eggs • 4-5 tbsp grated mature Cheddar

METHOD

1. Melt the butter in a large frying pan over a medium-high heat. When it’s bubbling, slide in the leek and chilli and fry, stirring occasionally, for 3 mins, or until the leek just starts to soften. Crank up the heat and add the ham and frozen peas. Stir-fry for 1 min, then pour in the stock and bring to the boil.

2. Simmer until the peas are heated through, then stir in the spinach. Reduce the heat to medium and create four rough indents in the mixture. Then carefully crack an egg into each hole and sprinkle the grated cheese over the top.

3. Slide a lid (or a large plate if you don’t have a lid) over the mixture and leave to cook like this for 3 mins for a soft yolk.

You can either share this straight from the pan, or carefully divide it between 2 plates. Scatter with a little more chilli and get stuck in.