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Baked Eggs w Ham + Spinach

Breakfast really is the most important meal of the day, especially if you're TTC. Getting enough protein + carbs in the morning helps to regulate your hormones and balance cravings throughout the day. Too often I see people skip breakfast or not eat enough in the mornings, so the Preconception Program is designed to set you up for the healthiest day, with weekend breakfasts like this. 

Ingredients

4 free range eggs
1 tbsp olive oil
1 garlic glove, crushed
100g shaved ham
2 cups baby spinach
1 tinned tomatoes
Handful parsley, chopped
1 small onion, diced
Pinch of cayenne pepper

 

Method

Heat the oil in an ovenproof pan or skillet*. Cook the onion until it softens, then add garlic and cayenne pepper and cook for a couple of minutes. 

Add the tinned tomatoes and 100ml water. Add the ham to the dish and simmer for 10 minutes or until the sauce starts to thicken. 

Add the spinach until wilted. Make 4 holes and crack an egg into each hole. 

Place in the oven and bake for 10 minutes or until the whites of the eggs have set. 

Serve with a slice of gluten free sourdough or a slice of ‘sweet potato toast’. 

*If you don’t have an ovenproof pan you could make the whole thing in a normal frying pan on the stovetop. Just crack the eggs straight in, pop the lid on and cook until the whites have set.