Ham and Egg Baskets
This is a delicious breakfast that I adopted in a cooking class a few years ago and have since made it my own. This is a healthy breakfast my whole extended family who have tried and absolutely love it.
I made it!
3 people made this
4 chopped leaves of spinach, stems removed
50 min › Cook:
30 min › Ready in:
1 hour 20 min
Use 4-8 muffin cups (depending on whether everyone wants 1 or 2). Pre-heat the oven to 180 degrees C.
Line them with baking paper, you can use butter to make it stick to the edge.
Place a slice of ham so it covers the bottom of the cup, cover around the rest of the cup with ham.
Fill the bottom of the cup with diced tomato and spinach, fill it as high as you want leaving enough room for an egg.
Crack an egg on top of the tomato and spinach.
Cook in the oven for 20-30 minutes, but be sure to check how they are going after 10 or 15 minutes. They will be cooked when the egg on top is solid and not liquidy.
Take them out of the oven. Remove from muffin cups and dispose of the baking paper, beware they are very hot.
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