EGGS IN PARMA HAM BASKETS
6 slices of Parma ham
2 tablespoons of olive oil from dried tomatoes
4 dried tomatoes in olive oil
a fistful of baby spinach leaves
1 clove of garlic
2 tablespoons of Parmesan
salt and pepper
Heat the oven up to 200 C.
Smooth some small casserole dishes with the olive oil from dried tomatoes. Cover the insides with the slices of Parma ham. Slice the garlic and dried tomatoes. Put the tomatoes, spinach leaves and garlic on the bottom of the dishes. Add the egg to each dish and sprinkle with the Parmesan. If you like soft-boiled eggs, bake for 14 minutes. If you like hard-boiled eggs, bake for 17 minutes.
Serve with lettuce leaves, small tomatoes and chives.
Recipe and photo: Katarzyna Posłuszny