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.
Baked eggs, spinach and ricotta in prosciutto cups
6 slices of prosciutto
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
Preheat oven to 200 degrees.
If using, line 6 muffin pans.
Cut each slice of Prosciutto in half and wrap into each cup to hold the egg mixture.
Put a few baby spinach leaves on top of the prosciutto
Crack in an egg to each muffin cup. Add a heaped teaspoon of ricotta.
Sprinkle with sea salt, pepper and chopped herbs.
Bake for 15-20 minutes until done.
Calories: 188 (792kJ) Fat: 12 Saturated fat: 5 Carbohydrates: 3 Sugar: 0 Sodium: 776 Protein: 19