Breakfast ham and egg pies

Cooking Eggs Breakfast ham and egg pies

A hearty but healthy brekkie is the best way to start the weekend!

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C. Grease four 1/2-cup capacity ovenproof ramekins and arrange ham to line base and sides.
  2. Crack 1 egg into each ramekin. Top each with a quarter of the tomato, parsley and ricotta. Drizzle 1 teaspoon cream over each. Season with salt and pepper.
  3. Bake pies for 15 to 18 minutes for soft yolks or until egg is cooked to your liking. Stand for 2 to 3 minutes.
  4. Divide spinach between plates. Turn out ham and egg pies and place on top of spinach. Serve with toast.

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80g sliced light ham, chopped
4 eggs, at room temperature
1 small tomato, seeds removed, diced
2 tbsp flat-leaf parsley leaves, chopped
1 tbsp low-fat ricotta cheese, crumbled
1 tbsp light thickened cream
30g baby spinach, trimmed
4 slices crusty wholegrain bread, toasted, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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