Easter eggs baked in ham with spinach and tomato

This fun, Easter-inspired spin on your traditional egg breakfast is both simple and delicious.


  • 12 slices wafer-thin ham
  • 6 medium eggs
  • 3 cherry tomatoes; halved
  • 2 tsp olive oil
  • 50 g baby leaf spinach
  • salt
  • freshly ground black pepper


Step 1.
Preheat the oven to 200°C (180° fan).

Step 2.
Line each hole of a six-hole muffin tin with two slices of ham. Break an egg into each one and top with half a cherry tomato.

Step 3.
Bake the eggs for 12 minutes, or until the whites have set, but the yolks are still runny.

Step 4.
While the eggs are in the oven, heat the oil in a saute pan and saute the spinach until just wilted. Set aside.

Step 5.
When the eggs are ready, add a little wilted spinach to each one, season with salt and pepper and serve straight away.

Serves 6