Toast with poached egg, ham and spinach

Ingredients

For 1 serving

• Whole wheat bread1
• Eggs1
• Cooked ham40 g
• Spinach50 g
• Nonfat Greek yogurt30 g
• Mustard1 teaspoon
• White wine vinegar1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, mustard, sulphites,

Method

1. Bring a small pan of water at least 8 cm deep to a gentle simmer with the vinegar; crack the egg into a cup.
2. Meanwhile mix the Greek yoghurt with the mustard in a small bowl: this light sauce stands in for hollandaise.
3. Wash the spinach and wilt it, still damp, in a frying pan over medium heat for 2 minutes, until it collapses; drain it. Put the wholemeal bread on to toast.
4. Turn the heat down under the water until it barely simmers, stir to make a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft, then lift out with a slotted spoon onto kitchen paper.
5. Assemble: toast, ham, spinach and poached egg; season the egg with a pinch of salt and a grind of pepper, then spoon the sauce over the top.