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

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<em>Serves 4</em>
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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.<br />
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• 2 tablespoons olive oil<br />
• 1 onion, finely chopped<br />
• 1 tablespoon <a href=”https://www.motherearthliving.com/cooking-methods/budget-friendly-meals-mediterranean-herb-paste.aspx”>Mediterranean Herb Paste</a>
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• 4 cups fresh, coarsely chopped spinach (or one 10-ounce package frozen spinach, thawed, drained thoroughly and chopped)<br />
• ¼ cup fresh parsley, chopped<br />
• ¼ cup mayonnaise<br />
• 8 slices Virginia ham or smoked turkey<br />
• 8 medium eggs, at room temperature</p>
<p>1. Preheat oven to 350 degrees and lightly oil 8 wells of a 12-cup muffin pan.<br />
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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.<br />
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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. </p>
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<em>Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book,</em> The Vegan Cook’s Bible <em>(Robert Rose, 2009), is now available.</em>
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<p>Click here to view the original article, <a href=”https://www.motherearthliving.com/cooking-methods/budget-friendly-meals.aspx”>
<strong>Budget Friendly Meals.</strong>
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