Breakfast Ham and Egg Pies


Makes: 4 servings 

Time: 30 Minutes


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


Preheat oven to 180°C. Grease four 1/2-cup capacity ovenproof ramekins and arrange ham to line base and sides.

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.

Bake pies for 15 to 18 minutes for soft yolks or until egg is cooked to your liking. Stand for 2 to 3 minutes.

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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