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Ham and eggs: 10-minute meal

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Ham and eggs: it’s the breakfast of champions. And truckers. But while the classic double-header is a fine source of protein in its own right, the traditional diner accompaniment – chips – won’t do your waistline any favours.

The solution? Replace spuds with samphire. The nutrient-rich vegetable grows along the British coastline and offers a variety of fat-fighting benefits, including high levels of folate, which helps your body convert sugar into energy. Just give it a good rinse first to wash off the salt water.


4tbsp white or white wine vinegar / 2 eggs / 1tbsp olive oil / 50g samphire / 3 slices Serrano ham

To make

Bring a pan of water to the boil over a medium heat, then reduce to a simmer.
Add the distilled vinegar and stir.
Crack the eggs into the pan and simmer for three minutes.
Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the samphire and sauté for two minutes.
Serve the ham and eggs on a bed of samphire.

Ingredient breakdown

Samphire is a source of vitamins A and C, which work to boost your immune system.

Eggs are full of omega 3 fatty acids, which improve joint health and reduce inflammation.

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