Green Eggs & Ham

Green Eggs & Ham

Healthiest breakfast you’ll eat in 2017.


The herbs are key here – mint and parsley really freshen everything up. Also make sure you get petit pois, not normal garden peas. I have budgeted so that you can do this and still come in at under £10.




  • 250g of Asparagus - £1.50

  • 1kg of Petit Pois - £1.50

  • 8 Eggs - £1.50

  • 1 Bunch of Mint - £0.70

  • 1 Bunch of Parsley - £0.70

  • Garlic - £0.30

  • 3 Big Handfuls of Kale - £1.00

  • 3 Big Handfuls of Spinach - £1.00

  • Parma Ham - £1.40

  • Total Cost – £9.60 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Finely chop 2 garlic cloves, and chop your asparagus into 2cm long pieces.

  2. Add some olive oil to a big frying pan and add your garlic and asparagus. Allow to soften for 1 - 2 minutes and then add your kale. Pour in a small glass of water, and allow the kale to soften for another 1 - 2 minutes.

  3. Once softened, add the spinach. Allow to wilt, and then add a handful of chopped parsley and a handful of chopped mint. Add 3 - 4 cups of defrosted petit pois.

  4. Mix together, and then, with a spoon, make 8 little wells in the green mixture and add your eggs. Do this carefully so the yolks don’t break.

  5. Pop the lid on, and leave the eggs to steam for 12 minutes, or until the whites are cooked and the yolks are still soft.

  6. Remove from the heat, and then drape your Parma ham over the top. Serve with a drizzle of olive oil, a twist of salt and pepper and any left over mint and parsley leaves. Enjoy!

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