YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Ham
Eggs baked in a velvety Greek yogurt and spinach base with savory diced ham and a sprinkle of sharp parmesan for a satisfying, golden-crusted finish.
INGREDIENTS
3 large eggs
4 oz lean diced ham
0.25 cup plain Greek yogurt
1 cup fresh spinach
1 tbsp grated parmesan cheese
0.5 tsp extra virgin olive oil
0.25 tsp smoked paprika
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized oven-safe ramekin or small baking dish with the extra virgin olive oil.
Roughly chop the fresh spinach and place it in a small mixing bowl.
Stir the plain Greek yogurt, lean diced ham, smoked paprika, sea salt, and black pepper into the spinach until the mixture is well combined.
Spread the ham and yogurt mixture evenly across the bottom of the prepared baking dish.
Carefully crack the three eggs onto the top of the yogurt mixture, taking care to keep the yolks intact.
Sprinkle the grated parmesan cheese evenly over the top of the eggs.
Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and let the dish rest for 2 minutes to allow the creaminess to set before serving warm.