Name: Spinach and ham egg cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 150 gram baby spinach leaves; 150 gram fresh low-fat ricotta; 1 green onion, thinly sliced; 24 slices shaved ham; 12 eggs, at room temperature; 1/2 cup shredded parmesan

Ingredients

150 gram baby spinach leaves

150 gram fresh low-fat ricotta

1 green onion, thinly sliced

24 slices shaved ham

12 eggs, at room temperature

1/2 cup shredded parmesan

Method

1.Preheat oven to 200°C/180°C fan forced. Grease a 12-hole (1/3-cup) muffin tray. Place spinach in a heatproof bowl; cover with boiling water. Drain; refresh under cold water. Using hands, squeeze excess liquid from spinach. Finely chop spinach. Combine spinach, ricotta and onion in a bowl. Season.

2.Line each prepared muffin hole with 2 slices of ham, overlapping slightly. Divide spinach mixture among holes. Carefully crack an egg over spinach. Sprinkle with parmesan. Bake for 10 minutes or until yolks are cooked to your liking. Stand for 5 minutes. Carefully transfer to a serving plate. Serve.

Try chives, parsley or basil instead of green onion. For an even healthier alternative, use light or low-sodium ham.
Note

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Ingredients

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