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Baked Eggs’n’Ham Recipe

baked-eggs-and-ham-recipe

Breakfast has to be absolutely my favorite meal of the day. The aroma of good coffee, the delight of food on an empty stomach, the knowledge that I’m fueling my metabolism by eating the right thing early in the day. And that’s just during the week when I keep things simple.

But weekends are another story altogether. Don’t you agree that there’s nothing better than Saturday or Sunday brunch eaten luxuriously while reading the papers? Of course it’s great to go out for this, but you can’t always guarantee you’ll get exactly what you want in the time that you want and at the table that you want. So sometimes it’s nice to stay in, keep the PJs on, and sit back with a delicious brunch you’ve prepared all by yourself.

This one will give you enough to invite a few friends over – just make sure they bring their own papers!

Baked Eggs’n’Ham – The Mix

To serve four

  • 8 organic, free-range eggs
  • 6 large slices organic ham, cut into strips
  • 20-30  grams organic butter, or ghee
  • 1 large garlic clove, peeled
  • 5 cups organic baby or English spinach, washed and chopped
  • 1/2 cup organic double cream (or raw cream if you can get it at your local farmer’s market)
  • Organic sea salt and freshly ground black pepper
  • Chilli flakes (always buy organic herbs and spices as conventional are irradiated)

Putting It Together

4 minutes max

Preheat the oven to 200 degrees Celsius (approx 390 Fahrenheit). Brush 4 small ramekins with the melted butter or ghee (you can use one large dish if you don’t have any ramekins). Use a little extra butter/ghee to grease a frypan – try to avoid teflon as it does leak into your food. Wilt the spinach, using a fork with the garlic glove on it to move it around and add a little flavor. Drain out any excess fluid, and season with salt and pepper, then line your ramekins or dish with the spinach. Leave a hollow in the middle.

Next, break 2 eggs per person into the spinach hollow, and evenly scatter the sliced ham around the edges. Top each egg with a generous dose of cream (good natural fats are very important first thing!), and sprinkle a little chilli on to finish it off – a great way to give your metabolism that extra rev. Place the finished product(s) into a baking dray and pour boiling water in until it’s about halfway up the sides. Bake for 10-12 minutes, and serve with extra salt and pepper on the table.

Make sure someone else is in charge of coffee – you’ve definitely done your share!

Life is Now. Press Play.

Kat

PS

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2 Comments

  1. Chuck says:

    My GOODNESS…that sounds DELICIOUS!

  2. Margaret says:

    Hi, I was reading your post and I just wanted to say thank you for putting out such great content. There’s so much crap on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out very nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

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