Dr. Eva’s Eggs Benedict

Serves 1


75g spinach leaves, trimmed and washed

1 egg

50g ham, thinly sliced

30g low fat créme fraiche

20g parmesan, grated

Paprika or cayenne pepper

Salt and pepper

How to prepare:

  1. Preheat the grill to medium. Cook the spinach in a steamer for 3 minutes. Squeeze out the excess water and finely chop the spinach. Set aside and keep warm.
  2. Poach the egg ( according to what ever method suits you). Meanwhile, place the cooked spinach on a warmed plate and top with the ham.
  3. As soon as the egg is poached, drain it and place it on top of the ham. Top the egg with the créme fraiche, parmesan and paprika. Place under the grill until golden brown.
  4. Season and serve without delay.

Approximately 266Kcal, 2.2g Fibre and 23.8g Protein per serving


Calories per serving