Ham and Eggs with Watercress Sauce

(SERVES 2)

• 1 bunch of watercress, chopped
• 15 g/ ½ oz/1 tbsp low-fat spread
• 15 g/ ½ oz/2 tbsp plain (all-purpose) flour
• 150 ml/ ¼ pt 2/3 cup skimmed milk
• Salt and freshly ground black pepper
• 5 ml/1 tsp lemon juice
• 2eggs 2 thin slices lean ham (from a packet)
• 2 slices toast

Put the watercress, low-fat spread, flour and milk in a saucepan. Whisk over a moderate heat until thickened and smooth. Season to taste, simmer for 2 minutes. Meanwhile, fill a frying pan (skillet) with water and add the lemon juice. Bring to the boil. Break the eggs into a cup and carefully slide into the water and poach for 3-5 minutes. until cooked to your liking. Put a slice and a ham on each piece of toast or two warmed plates. Lift the eggs out of the pan with a fish slice and place on top of the ham. Spoon the hot water-cress sauce over and serve straight away.