Always admired Sam-I-Am and fancied making your own green eggs and ham? Look no further...
With a good balance of carbohydrate and protein to support recovery, this recipe is designed for your post-training brunch.
The delicious green sauce, made with spinach, rocket and watercress, is packed with vitamins C to help keep the winter bugs at bay, too. Dr Seuss would be proud.
Make the sauce by placing the spinach in a pan with a splash of water and the butter. Cook over a gentle heat for a couple of minutes, stirring frequently, until the leaves have wilted. Transfer to a blender. Add the cornflour, milk, salt, pepper and nutmeg and blitz until smooth.
Return mix to the saucepan and cook over a gentle heat for 2mins, stirring until thick. Keep warm while you cook the eggs.
Bring another saucepan of water to boil. Add a pinch of salt and the vinegar. When the water is bubbling, crack both eggs and pop in. Reduce the heat and cook for around 2mins. Meanwhile toast and butter your bread and lay a slice of ham on top.
Place each egg on top of the ham. Spoon over the green sauce. Finish off with chilli flakes.
