Baked egg with ham and spinach
This tasty egg pot is rich in protein, helping you feel fuller for longer.
Each pot provides 195 kcal, 18g protein, 12g carbohydrate (of which 1g sugars), 8g fat (of which 2g saturates), 2.5g fibre and 0.95g salt.
By Fiona Hunter
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham.
Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve.
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