Baked Eggs with Spinach and Maple

For the vegetable base

• 1 tbsp olive oil
• 100 g chopped onion
• 100 g chopped mushroom
• 1 chilli, chopped (seeds removed)
• 2 slices ham or cooked meats, sliced
• handful baby spinach

For the eggs

• 2 large eggs

For serving

• 10 ml pure maple syrup
• salt and pepper, to serve

Vegetable base

1. Preheat oven to 190ºC. Heat olive oil in a large pan over medium heat.
2. Add onion and mushrooms and cook for about 5 minutes, until onions are translucent and mushrooms lightly browned.
3. Add chopped chilli and sliced ham, then stir in spinach. Cook a few minutes more, until heated through. Drain any excess water and season with pepper.

Eggs

1. Divide the vegetable mixture between two buttered oven-safe ramekins.
2. Make a small indent in the centre of each mixture. Crack an egg into each indent, keeping yolks intact.
3. Place ramekins on a baking tray and bake for 8 minutes until whites are set but yolks remain runny.

1. Drizzle maple syrup over baked eggs and serve immediately.
2. Season with salt and pepper to taste.