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Ham, egg and spinach pies

  • 0:10 Prep
  • 0:10 Cook
  • Makes 6 pies


  • Olive oil spray
  • 100g Double Smoked Leg Ham
  • 50g baby spinach leaves, shredded
  • 25g (1/4 cup) coarsely grated cheddar
  • 6 eggs
  • 6 thick white bread slices
  • 3 teaspoons butter or margarine
  • Tomato chutney, to serve
  • Mixed salad leaves, to serve


  • 1
    Preheat oven to 200°C. Spray six 200ml-capacity muffin pans with olive oil spray to lightly grease. Line the base of each pan with 2 ham slices.
  • 2
    Divide the spinach and cheddar evenly among the pans. Crack an egg into each pan. Season with salt and pepper.
  • 3
    Spread each slice of bread with butter. Use a 9cm-diameter round pastry cutter to cut 1 disc from each bread slice. Place a bread slice, butter-side down, on top of each egg. Bake for 8 minutes or until egg is set and bread is golden. Run a small knife around the inside edge of each pan. Turn pies out onto a baking tray.
  • 4
    Preheat grill on high. Cook under grill for 2 minutes or until the ham is crisp. Divide among serving plates. Top with chutney. Serve with mixed salad leaves.

Source: taste.com.au


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