Poached green eggs and ham
A classic egg breakfast with a basil flavour boost.
Trimmed leg ham
60 g, fat trimmed
Soy and linseed bread
1 x 3 second spray(s)
- Bring a large saucepan of water to the boil over medium-high heat. Reduce heat until water is barely simmering. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining egg. Poach eggs gently for 1–2 minutes or until egg whites are set and yolks are still soft.
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Add ham and cook for 1–2 minutes each side or until crisp.
- Toast bread and place on serving plates. Top with ham, eggs and pesto. Serve.
SERVING SUGGESTION: Grilled roma tomatoes.TIP: You can make fried or scrambled eggs using oil spray instead of poached eggs.