French-style Ham and Eggs

(SERVES 4)

• 1 onion, chopped
• 15 g/ ½ oz/1 tbsp low-fat spread
• 225 g/8 oz button mushrooms, sliced
• 1 garlic clove, crushed
• 150 ml/ ¼ pt /2/3 cup chicken stock, made with ½ stock cube
• 100 g/4 oz/1 cup lean cooked ham, diced
• 10 ml/2 tsp chopped tarragon
• 15 ml/1 tbsp chopped parsley
• Salt and freshly ground black pepper
• 4 eggs
• 30 ml/2 tbsp low-fat single (light) cream
• 8 thin slices French bread

To serve:

• Mixed green Salad

Fry (sauté) the onion in the low-fat spread in a large frying pan (skillet) for 3 minutes, stirring, until soft and lightly golden. Add the mushrooms, garlic and stocked. Bring to the boil and simmer for 5 minutes. Add the ham, herbs and a little salt and pepper and continue cooking for 5 minutes. Make four `wells` in the mixture and break an egg on each. Drizzle the cream over. Cover with foil or lid and cook gently for 5 minutes or until the eggs are cooked to your liking. Meanwhile, toast the French bread. Stand the toasted slices around the edge of the mixture, resting against the sides and serve straight from the pan with Mixed Green Salad.