Breakfast Ham and Egg Pies

Ingredients (serves 4)

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

Method

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.

Notes

• 
  Variation: You could use feta cheese or low-fat tasty cheese instead of ricotta.