Prosciutto, Spinach And Gruyere Egg Baskets
Videojug's resident chef Joanna Kilvington is back in the Scoff kitchen and this week she is showing you how to make Prosciutto, Spinach And Gruyere Egg Baskets.
Ingredients
| Bread rolls | 4 Large (Of Your Choice) | |
| Eggs | 4 Medium | |
| Spinach | 1 Cup (16 tbs) (Large Handful) | |
| Prosciutto slices | 8 | |
| Gruyere cheese | 150 Gram | |
| Double cream | 100 Milliliter | |
| Chopped chives | 1 Cup (16 tbs) (Handful) |
Directions
GETTING READY:
Preheat the oven to 200°C.
Cut off the top of bread roll and scoop out the inner part as shown in the video.
MAKING:
Line the roll with ham slices and spinach. Add cheese over it.
Crack in egg and add cream and more cheese.
Add tabasco sauce and cover with the lid of the bread.
Wrap in aluminium foil and place on baking tray.
Pop into oven and bake at 200°C for 20-30 minutes.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 481Calories from Fat 289
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 779 mg32.46%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1 g4%
Sugars 1 g
Protein 27 g54%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
