This recipe is fast, easy and healthy.
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.
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