Ham and Egg Pots Recipe



Ham and Egg Pots Recipes

Ingredients :

175g cooked ham

5ml dried thyme

30ml Worcestershire sauce

50g spinach, shredded

50g crushed canned pineapple in natural juice, drained

4 eggs

salt and freshly ground black pepper

Method :

Preheat the oven to 400F, Gas 6. Place the ham in a food processor for 30 seconds to mince. Transfer to a bowl and season. Stir in the thyme and Worcestershire sauce. Blanch the spinach in boiling water for 2 minutes. Drain well. Spoon alternate layers of ham, spinach and pineapple into four 150ml ramekin dishes. Top each pot with an egg. Cover with buttered foil and place in a roasting tin half filled with water. Cook for 20 minutes. Serve with a green salad.

It is easy to mince any meat to produce quick and economical meals. Here cooked ham is finely minced and cooked in individual dishes with spinach, pineapple and egg for a nutritious meal.

Serves 4 - 6


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