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Crispy ham cups filled with spinach, tangy kimchi and cheese, with an egg baked on top. They're ready in 20 minutes with almost no washing up. With over 20g protein in every portion, they keep you full all morning, and they're perfect for meal prep.
A 6-hole or 12-hole muffin tin.
1.
Heat the oven to 200°C (180°C fan).
2.
Press a slice of ham into each of 6 muffin holes to form a cup.
3.
Divide the spinach, kimchi and cheese between the cups.
4.
Crack an egg into each cup and season with the pepper.
5.
Bake until the egg whites are set and the yolks are still runny (12–15 minutes). For firm yolks, bake for 18 minutes.
6.
Leave to stand for 1 minute, then lift out with a spoon.
7.
Serving suggestions to boost fibre per person: 1 slice wholemeal toast, 80g steamed edamame beans and 80g cherry tomatoes
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Storage information
Cool within 2 hours, then refrigerate in a sealed container for up to 2 days. Reheat in the microwave until steaming hot all the way through (the yolks will firm up). Not suitable for freezing.
Tip
Lower saturated fat: Leave out the cheese, or use 3 whole eggs and 3 egg whites. Meal prep: Make a double batch and keep them in the fridge for quick breakfasts through the week. Family-friendly: Use a mild kimchi, or swap it for chopped peppers for little ones.
Cost-saving tips
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