BAKED EGG AND CHEESY HAM

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.