Serves 4
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To serve:

  1. Preheat the oven to 160 ̊C/140 ̊C fan/gas mark 3.
  2. Heat the oil in a large pot over a medium heat. Add the ham and cook for 3-4 minutes until lightly golden. Add the spring onions, garlic and chilli flakes. Cook for 1-2 minutes until softened but not browned.
  3. Stir in the spinach and season generously with salt and pepper. Stir to combine, then add a splash of water and cover the pot. Allow to wilt over a medium heat for 3-4 minutes, removing the lid to stir every minute or so.
  4. Remove from the heat and stir in the cream and Parmesan.
  5. Transfer the creamy spinach mixture into a baking dish. Using a spoon, create four wells in the spinach mixture and crack an egg into each one. Season the top of each egg with salt and black pepper.
  6. Bake for 20-25 minutes until the egg whites are set but the yolks are still runny (or until cooked to your liking), rotating the dish halfway through. Allow to rest for five minutes, then serve with fresh crusty bread or toasted baguette.

Nutrition Facts

Per serving: 341kcals, 22.7g fat (9.5g saturated), 13.6g carbs (1.8g sugars), 24.1g protein, 4.3g fibre, 0.984g sodium