Respectful eggs Spinach and ham ciabatta baked eggs

Spinach and ham ciabatta baked eggs

Looking for the perfect snack? How about our ciabatta baked eggs? Gooey, baked eggs with runny yolks, a wholesome ham and spinach filling, cuddled by a soft yet crunchy ciabatta crust – what’s not to love?! You could have this for brunch, lunch, or a late night snack – whatever the occasion, it’s going to became a favourite.

Preparation time

20 minutes


• 50g baby spinach, washed
• 2 ciabatta rolls
• 2 teaspoons olive oil
• 2 slices of ham
• 2 tablespoons cheddar, finely grated
• 2 Respectful eggs


Pre-heat the oven to 200°C/180°C fan.

Steam the spinach in a saucepan over a low heat. When just wilted, squeeze out any excess water, and lightly season. Leave to one side.

Cut circles in the top of each roll and scoop out, hollowing out a good amount of bread in each so that everything fits in.

Drizzle a little olive oil into each hole. Evenly add the spinach and ham. Crack the eggs into each hole and scatter over the grated cheese – season.

Place on an oiled baking tray and bake for 12-15 minutes, until the whites are set, and the yolk is still runny. Allow to sit for 2 minutes before enjoying.


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