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Ham and Egg Pot Pies
By Andy | October 2, 2008
Ham and Egg Pot Pies
Serves 4
Prep time : 10 minutes
Cooking time : 20-25 minutes
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This recipe requires 4 oven proof ramekins of 1 cup capacity.
Ingredients
160 grams shaved ham.
8 large eggs.
2 large tomatoes, seeds removed and diced.
2 tablespoons fresh chopped flat leaf parsley.
2 tablespoons ricotta cheese, crumbled.
2 tablespoons light thickened cream.
60 grams baby spinach, washed and dried.
1 clove of garlic, crushed.
Olive oil spray.
4 thick slices of crusty bread.
Method
Allow eggs to stand for 15-20 minutes to lose their fridge “chill”.
Preheat oven to 180C.
Grease the ramekins.
Line the ramekins with the shaved ham.
Crack 2 eggs into each and carefully top with a quarter of the following – tomato, ricotta, and parsley then drizzle with cream.
Bake for 20 minutes for soft yolks, add 2 minutes for semi and 4 minutes for hard yolks.
Allow to stand for 2-3 minutes before serving.
While pies stand, heat a non stick pan over medium heat, spray lightly with the olive oil and add the garlic and cook for 1 minute.
Remove garlic.
Add spinach and heat until it begins to wilt.
Serving
Divide spinach amongst 4 plates.
Turn out the ham and egg pies on the spinach, serve with toasted crusty bread.
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