Color & Control:

Breakfast Ham and Egg Pies

A good breakfast for your good morning.


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

Makes: 4 servings
Time: 30 Minutes


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.

Author: Kerrie Sun
Image credit: Louise Lister
Publication: Super Food Ideas

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