Greens, Eggs + Ham
EditA fresh take on greens with fried eggs, prosciutto, and pesto
2 servingsPrep: 5 minCook: 15 minTotal: 20 min
Ingredients
- 2 tbspExtra virgin olive oil
- 2 pieceCourgette , sliced thinly into rounds
- 15 gGarlic clove , grated or finely chopped
- 200 gSpinach
- 4 tbspFresh pesto , check the label if making gluten-free
- 4 pieceEgg
- 6 sliceProsciutto
- 0 to tasteSalt
- 0 to tasteBlack pepper
Instructions
cook
- 1
Heat the olive oil in a frying pan set over a high heat and add the sliced courgettes, frying until golden, about 6 minutes. The courgettes need to get colour, without getting mushy and overcooked, so take care not to stir too much.
6 min
- 2
Add the garlic and spinach, then pop a lid on to help the leaves wilt, which will take 1-2 minutes. Gently stir through the pesto.
2 min
- 3
Make 4 wells in the mixture, then crack an egg into each well. Cook for 2-3 minutes until the whites of the eggs are set and the yolks are still runny. Pop the lid on for a bit to help it along.
3 min
assembly
- 4
Tear the prosciutto over the top, season with salt and black pepper and serve.
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