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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.

Ingredients

  • 2 slices of toast
  • 80-100g pack spinach
  • 15g butter
  • 1tsp cornflour
  • 120ml milk
  • pinch of nutmeg
  • 2 eggs
  • 2 tsps white wine vinegar
  • 1 tsp salt
  • 2 slices cooked ham
  • chilli flakes

Method

  • STEP 1

    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.

  • STEP 2

    Return mix to the saucepan and cook over a gentle heat for 2mins, stirring until thick. Keep warm while you cook the eggs.

  • STEP 3

    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.

  • STEP 4

    Place each egg on top of the ham. Spoon over the green sauce. Finish off with chilli flakes.

Go vegan: Swap the eggs and ham for cubes of tofu and baby tomatoes, baked in a little oil for 20-30mins until crisp.

Authors

Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (www.katepercys.com).

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