half a gluten free muffin
handful baby spinach leaves
scrambled eggs (see recipe link below)
a slice of ham off the bone, or prosciutto
tomato chutney, to serve
Halve and toast a gluten free 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.
Recipe from Good Food magazine, March 2003