Baked Eggs with Spinach, Asparagus, and Prosciutto

1

Prepare the bread : Remove the 2 ends, and the rest cut into 4 thick slices : - Prepare the asparagus: Snap off the tough ends discarded, then cut the spears into 10cm pieces ; - Prepare the spinach: Drain and squeeze the defrosted spinach

2

Heat the oven to 230°C. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.

3

Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.

4

Using your fingers, make a depression in the centre of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread.

5

Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the centre of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus.

6

Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs.

7

Sprinkle the eggs with the salt and pepper and the reserved cheese.

8

Bake, covered, until the egg whites are just set, 10 to 15 minutes.

Serving size: ¼ of a recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.