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Contemporary Canine Cuisine – Slow roasted herby ham, egg and wilted spinach muffins
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As featured on Weekend Kitchen with Waitrose on Channel 4.
12 small eggs
150g wafer thin ham
Handful of spinach leaves
100g Cheddar cheese (grated)
Handful of roughly chopped parsley
1. Preheat the oven to 160C (fan assisted). Using the ham, line the inside of each cup of a 12-cup non-stick muffin tray and try to ensure there are no holes or tears in the lining.
2. Beat the eggs until frothy and then combine with the spinach, cheddar cheese and parsley in a mixing bowl. Stir thoroughly and pour the mixture into the centre of each muffin cup, filling to the top of the inside ham lining.
3. Place the tray in the centre of the pre-heated oven and bake for 10-15 minutes or until the egg has set. Leave to cool for at least 20 minutes before serving.
© Recipe copyright Vet Voice