Baked eggs and spinach cup
Ingredients
Method
- Steam the spinach and press the as much water out of it as possible.
- Place the spinach in the bottom of a tea cup and add the yoghurt on top of it. Season with salt and pepper.
- Crack open the egg and add it on top of the yoghurt. Bake the cup at 200° for 10-15 minutes.
- When baking the cup place the parma ham on baking sheets in the oven and bake until brittle.
- Serve the baked eggs with the crispy ham on top and with a little ketchup on the side.
Baking tip: The baking time will be shorter if the cup is pre-heated in the oven before adding the ingredients.
Nutrition
| Nutritional values | Per 100 g | Per portion (157 g) |
| Energy | 390 kJ / 93 kcal | 146 kcal |
| Fat | 4,9 g | 7,9 g |
| - of which saturated fat | 1,2 g | 1,9 g |
| Carbohydrates | 3,1 g | 4,9 g |
| - of which sugars | 0,5 g | 0,8 g |
| Dietary fiber | 0,7 g | 1,1 g |
| Protein | 8,7 g | 14 g |
| Salt | 1,2 g | 1,9 g |
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