Ham and Veggie Eggs

These are an awesome small breakfast option but equally as good in your lunch box served hot or cold.

Tip: Choose cured meats wisely, no visible fat, no added nitrates or other additives and with minimal processing. You could also use prosciutto, the same rules apply.

Prep time: 10 mins
Cook time: 20 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 slices of ham off the bone (25g)

2 thin slices of tomato (20g)

1/2 small long green shallot/scallion, sliced

1 sprig of fresh thyme leaves, picked

1/2 cup of baby spinach leaves

1/4 long red chilli, sliced

2 free range eggs

Method

Pre-heat oven to 180°C and grease 2 holes of a muffin tin with a little oil then line with ham, wrapping around to cover and line the entire cups, cutting to suit if needed.

Place 1 slice of tomato in the base of each, top evenly with shallots, fresh thyme and chilli if using, season with salt and pepper then crack the eggs in.

Cover loosely with a little foil and bake in the oven for 10 minutes then uncover and continue baking until egg is cooked to your liking, ensuring white is cooked through, approximately 5 to 10 minutes more

Note: We love these served with a green salad

Calories: 159
Protein: 16
Carbs: 0.2
Fibre: 0.5
Fat: 10.6

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