BAKED EGG AND CHEESY HAM
Serves 4
Approx. 2 Syns per serving, if using the
cheese as part of a HEX
4 eggs
2 slices of ham
100g of baby spinach
8 cherry tomatoes, halved
30g mature Cheddar, grated
20g butter - 7 Syns
Brush a little Frylight over the base and
sides of quite a shallow ovenproof dish (big enough to take 4 poached eggs in a
single layer).
Cut the tomatoes in half and place them, cut
side down, in the base of the dish.
Pre-heat the oven to 160C/Gas 3.
Melt the butter over a medium heat on the hob
and add the spinach. Cook gently for about 1-2 minutes or until wilted down.
You can wilt the spinach in the usual way in water, making it Syn free but the
butter, on this occasion, does add to the taste.
Spoon the wilted spinach over the tomatoes
evenly.
Tear the ham into strips and put on top of the
spinach.
Crack an egg into each corner of the dish and
sprinkle with a little salt and black pepper.
Sprinkle the grated cheese over the top.
Bake in the oven for about 15-20 minutes, or
until the egg whites have set so, keep an eye on them!
Serve immediately with some HEX warm toast.
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