50 g spinach (fresh or frozen)
25 g EASIS Yoghurt 5%
30 g Parma ham – remove the fat on the edge
1 tsp. EASIS Tomato Ketchup
Salt and pepper
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.
The baking time will be shorter if the cup is pre-heated in the oven before adding the ingredients.
Nutritional information per serving (157g):
Energy: 146 kcal
Protein: 14 g
Carbohydrate: 4,9 g
Dietary fibre:1,1 g
Fat: 7,9 g