Fitness, Lifestyle

Healthy Lunchtime Recipe #1

I mentioned in my ‘Things I’ve Been…’ post that I’m currently obsessed with eggs, all day err’day. Even though, being honest, I’m a bit picky with eggs; I don’t like the white of them (which I know is actually the healthy part). I never eat the white on a fried egg (my best friend loves them, so she tends to get them whenever I’m around), I don’t eat the white on a dippy egg, or on a poached egg, I can’t eat egg mayonnaise purely because of all the lumpy white bits and when it comes to scrambled eggs or omelettes, any big lumps of white are removed. I’m just that weird fussy. Sometimes eating eggs takes a long time for me.


I posted this picture up on Instagram the other weekend and it got a whole lotta’ likes, so I thought I’d post up what it is and how quick/ easy it is to make. It’s even better than it’s really healthy and is perfect as a post-gym meal.


  • 1 wholemeal wrap
  • 1 egg (room temp, direct from the fridge changes cooking time)
  • 1 splash of vinegar
  • 1 handful of spinach
  • 1 spring onion
  • 1 tomato
  • 1 big chunk of cucumber
  • A sprinkling of feta cheese (not the whole damn pack)
  • 1 handful of thick cut ham (not processed if poss- proper meat)
  • 1 teaspoon of low fat natural yoghurt
  • 1 squeeze of BBQ sauce


  • Cutting Board
  • Plate
  • Saucepan
  • Hob
  • Spoon
  • Spoon with holes in (technical term right there)


1) First things first, get all your ingredients and equipment out to make life/ cooking easy. Fill your saucepan with water and place on the hob to bring to the boil

2) Cut up all other ingredients – spring onion, tomato, cucumber, feta cheese, ham – into bite size pieces and leave on your chopping board. Throw away any rubbish

3) Check your water, if it’s starting to boil, throw in your vinegar and leave it to boil

4) Whack your wrap onto your plate, and cover it in the yoghurt. Place your spinach leaves on top of this along with all your other veggie bits and cheese. Once it looks all pretty (or a mess, whatever really), place your ham on top

5) Go back to the hob, and you need to be ready to work quickly. Have your egg nearby, or if it makes it easier crack your egg into a cup so it’s ready to go. If the water is boiling, turn it down ever so slightly. Grab your spoon and stir the water so it creates a mini vortex, then, while still spinning, crack/ place your egg into the centre of the spin. Depending on how hot your hob is, these are average cooking times for poached egg:

  • 2 minutes: runny
  • 3 – 3.5 minutes: runny with a hard outer bit
  • 4 + minutes: hard

6) After your selected time, remove your egg using the spoon with holes in it, shake (gently) any excess water and place into the middle of your salad. Cut it out and BAM, you’ve got a cracking (wahay pun) salad goin’ on.


Thanks for reading,

S x

1 Comment

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    February 16, 2016 at 4:57 pm

    An outstanding share! I’ve just forwarded this onto a friend who has been conducting a little homework on this.
    And he in fact bought me dinner due to the fact that I discovered it for him…
    lol. So allow me to reword this…. Thanks for the meal!!
    But yeah, thanx for spending time to discuss this matter here
    on your blog.

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