Baked eggs, spinach and ricotta in prosciutto cups


These make a delicious brunch and are perfect for lunch boxes.  My children enjoy them after an early morning swim squad or netball session and I love knowing I've got them in the fridge or freezer for an easy lunch. eggproscooked

Baked eggs, spinach and ricotta in prosciutto cups
Author: rachel
Serves: 6
  • 6 eggs
  • 6 slices of prosciutto
  • baby spinach
  • ricotta
  • chopped herbs - parsley, basil and oregano (or herbs of choice)
  • sea salt and ground pepper, to taste
  • muffin liners - optional but does help with cleaning up
  1. Preheat oven to 200 degrees.
  2. If using, line 6 muffin pans.
  3. Cut each slice of Prosciutto in half and wrap into each cup to hold the egg mixture.
  4. Put a few baby spinach leaves on top of the prosciutto
  5. Crack in an egg to each muffin cup. Add a heaped teaspoon of ricotta.
  6. Sprinkle with sea salt, pepper and chopped herbs.
  7. Bake for 15-20 minutes until done.
Calories: 188 (792kJ) Fat: 12 Saturated fat: 5 Carbohydrates: 3 Sugar: 0 Sodium: 776 Protein: 19