Greens, Eggs and Ham Salad


  • 1/2 tablesppon butter
  • 4 chestnut mushrooms, sliced
  • 4 cherry tomatoes, halved in salt and pepper
  • a large handful of baby spinach leaves
  • 2 eggs
  • 2 thick slices of York Ham
  • dried chili flakes (if you like heat)

Cooking Method

  1. Preheat your grill to maximum
  2. HEat the butter in a frying pan over a meduim to high heat. When hot and bubbling, chick in the mushrooms and tomatoes.
  3. Fry the ingrediants for 2 minutes, stirring every now and then - it's nice to let the mushrooms colour a little. Season with salt and pepper.
  4. Add the spinach to the pan and toos with the mushrooms and tomatoes until wilted. Reduce the heat to mneduim to low, arrange the ingreediants into a poile and move them to one side of the pan.
  5. Crack the eggs into the other side of the pan and let them fry on the base for 1 minute.
  6. When you are happy the eggs have cooked on the bottom, slid the whole pan under the grill and cook for about 1-2 minutes depending on how well cooked you like your eggs.
  7. When ready to eat, place you ham slices onto a plate with the miushroom and egg mix - sprinkle artisically with a few chilli flakes to give your day a proper kick-start!

Butcher's Tips

This breakfast is high in protein and healthy fats and is great for your body first thing. Head over to a proper deli counter (like ours!) for some real meats - not that rubbish in the supermarkets.


Adapted from Lean in 15 - The Shape Plan, p35.

Original recipe by Joe Wicks, The Body Coach.