Spinach & ham scrambled eggs

Turn simple scrambled eggs into a lunch with Bill Granger's spinach and ham twist

Ingredients

• half an English muffin
• handful baby spinach leaves
• scrambled eggs (see recipe link below)
• a slice of ham off the bone, or prosciutto
• tomato chutney, to serve

Method

Halve, toast and butter an English muffin. Add a handful of baby spinach leaves to the scrambled egg at the last moment and fold in until just wilted. Top half of the muffin with a slice of ham off the bone or prosciutto, then pile on the scrambled eggs. Serve with the top of the muffin and a spoonful of tomato chutney on the side.