Phil Vickery cooks ham, potato and egg brunch for the family at the weekend.
The ingredients are:4-6 tbsp good quality olive oil, 1 small very onion finely chopped, 500g new potatoes, halved lengthways, cooked and cooled, 125g bag fresh spinach, 1 x 400g green canned lentils, salt, pepper, 4-6 medium eggs and 500g cooked thick sliced, ham, honey glazed perfect.
To prepare the dish, heat the oil and add the onions and cook for 2-3 minutes in a large pan.
Add the potatoes, stir well and brown slightly, say 5-6 minutes.
Once lightly browned, add the spinach and drained lentils, season well, saute quickly and warm through.
Fry the eggs in a separate pan season well with salt and pepper.
Serve the ham along side the potatoes and top with the fried eggs.