Poached Eggs, Parma Ham and Feta



  • Two eggs
  • Vinegar
  • Two slices of Parma ham
  • 30g feta
  • A large handful of watercress (could use spinach or rocket if preferred)
  • 150g tenderstem broccoli


  • Assemble your watercress on a plate, and cut up your feta into little cubes
  • Place your Parma ham under a hot grill and remove when it is crispy and wait till it has cooled before either using scissors or your hands to tear it into small pieces.
  • Fill two medium sized pans with water and place on heat. In one pan add a dash of vinegar and some salt, and wait for both pans to come to the boil.
  • When both pans are boiling, turn the heat on the pan with vinegar right down so it is just gently simmering. Then carefully crack your egg into a ladle and gently pour into the water, and repeat for your second egg.
  • In the second pan place your broccoli and leave to boil for approx 3 mins, before draining.
  • When your eggs are done to your liking (I usually leave mine for about three minutes), remove with a slatted spoon and gently shake off any excess water.
  • Place the broccoli onto the watercress and then add your Parma ham and feta, before finally placing the poached eggs on top.
  • Season with some salt and black pepper and enjoy!


Protein: 38g
Carbs: 5g
Fat: 24g
Kcals: 398
This delicious recipe was brought to you by LDNM’s very own @alice_ldnm (twitter) check out her amazing Instagram profile –  clean_eating_alice (Instagram)
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