This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 200⁰C.
2.Place the baby spinach (or baby spinach and kale) into a pot of boiling water. Drain thoroughly once it has wilted, pressing out excess liquid.
3.Lightly spray 6 muffin tins with oil spray. Line each muffin tin with 3 slices of ham, overlapping to form a hollow case. Place some of the spinach into each case then a layer of cheese. Break an egg into the centre.
4.Season with salt and pepper, then top with parmesan and oregan
5.Bake in the preheated oven for 15-20 minutes or until the eggs are just set. Serve with chutney or pesto.
PER SERVE: Energy: 240 kcal, 1006kj, Protein: 28g, Fat: 14g, Saturated fat: 6g, Cholesterol: 246mg, Carbohydrate: 1g, Fibre: 0g Sodium: 1150mg
Note