Baked eggs, spinach and ricotta in prosciutto cups

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These make a delicious brunch and are perfect for lunch boxes.  My children enjoy them after an early morning swim squad or netball session and I love knowing I've got them in the fridge or freezer for an easy lunch.

Baked eggs, spinach and ricotta in prosciutto cups

Serves: 6

Ingredients

  • 6 eggs

  • 6 slices of prosciutto

  • baby spinach

  • ricotta

  • chopped herbs - parsley, basil and oregano (or herbs of choice)

  • sea salt and ground pepper, to taste

  • muffin liners - optional but does help with cleaning up

method

  1. Preheat oven to 200 degrees.

  2. If using, line 6 muffin pans.

  3. Cut each slice of Prosciutto in half and wrap into each cup to hold the egg mixture.

  4. Put a few baby spinach leaves on top of the prosciutto

  5. Crack in an egg to each muffin cup. Add a heaped teaspoon of ricotta.

  6. Sprinkle with sea salt, pepper and chopped herbs.

  7. Bake for 15-20 minutes until done.

Calories: 188 (792kJ) Fat: 12 Saturated fat: 5 Carbohydrates: 3 Sugar: 0 Sodium: 776 Protein: 19

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