Quick egg and ham english muffin
- November 2002
- Serves 1
- 5 minutes
Top an english muffin with poached eggs and some cooked ham for a really quick breakfast that’s high in protein and super easy to make.
- 12g (3.5g saturates)
- 25.8g (4.6g sugars)
- 2 eggs
- 1 wholemeal English muffin
- 1 small tomato, sliced
- 1 slice ham
- Poach the eggs. Meanwhile, split the muffin in half and toast both sides.
- Layer a few tomato slices followed by one of the eggs on one muffin half.
- Top the second muffin half with the other egg and the slice of ham. Grind over some black pepper and serve.
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