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Green eggs and ham with spinach

Green eggs and ham with spinach




5 mins


5 mins

Average: 4.5 (4 votes)
Per serving


  • 4 British Lion eggs
  • A dash of milk
  • Salt and freshly ground black pepper
  • 50g spinach, watercress and rocket salad leaves
  • 2 spring onions, trimmed and sliced
  • 1/2 green chilli, deseeded and chopped
  • 1 tsp sunflower oil
  • 2 slices bread
  • 4 slices wafer thin ham


  1. Beat the eggs in a jug with the milk and plenty of seasoning. Heat a non-stick pan and add the oil.
  2. Roughly chop the salad leaves and add to the pan along with the spring onion and chilli and sauté for 1 minute. Meanwhile, toast the bread on both sides until golden and place on warm plates.
  3. Pour in the eggs and cook over a gentle heat until the eggs are scrambled to your liking. Spoon the eggs onto the toast and serve with the ham.