Mother Earth Living

Budget Friendly Meals: Eggs Baked with Spinach, Parsley and Ham

This recipe is fast, easy and healthy.
By Pat Crocker
August/September 2009
Add to My MSN


Content Tools

Related Content

Cooking with Greek Oregano: Breakfast Potatoes with Oregano

This tasty recipe for breakfast potatoes is lightly spicy and perfect for weekend mornings.

Meatless Monday Recipe: Baked Eggplant with Quinoa

Delicious, nutritious quinoa gives nutty goodness to this summer dish that takes advantage of tomato...

Herbs in Breakfast Dishes: Dill & Salmon Recipe

Herbs aren't traditionally used in breakfast dishes, nor is fish. Still, this dish is excellent any ...

DIY: Dye Easter Eggs Naturally

Skip the chemicals this Easter and naturally color your Easter eggs with herbs and foods.

Serves 4

As with most bistro food, this recipe is easy, fast and if you keep frozen spinach on hand, very convenient. It is spectacular at brunch, but I have enjoyed it when I just want an easy dinner that looks great. The ham slices can range from 1⁄8- to ¼-inch-thick—any thinner and the egg may seep through.

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon Mediterranean Herb Paste
• 4 cups fresh, coarsely chopped spinach (or one 10-ounce package frozen spinach, thawed, drained thoroughly and chopped)
• ¼ cup fresh parsley, chopped
• ¼ cup mayonnaise
• 8 slices Virginia ham or smoked turkey
• 8 medium eggs, at room temperature

1. Preheat oven to 350 degrees and lightly oil 8 wells of a 12-cup muffin pan.

2. In a skillet, heat oil over medium. Add onion and cook, stirring frequently until soft, about 5 minutes. Add Herb Paste, spinach and parsley and cook over low heat, stirring constantly until moisture has evaporated, about 4 minutes. Stir in mayonnaise.

3. Meanwhile, fit ham slices into 8 muffin wells in the prepared pan, fluting the edges to make them fit the cup. Spoon a generous tablespoon of the spinach mixture into the ham cups. Using a knife, break an egg over each of the spinach-filled ham cups. Bake 8 to 12 minutes, or until the whites are set and the yolks are beginning to thicken. Serve on toasted English muffins or with toasted bread triangles. 


Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available. 

Click here to view the original article,  Budget Friendly Meals.  








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.