Crazily busy at the moment - mainly with another round of decluttering-mania. We just seem to have accumulated loads of stuff and need to keep ploughing through it to discard all the junk. Hubby is building new wardrobes in our bedroom at the moment, and the project seems to be bringing all sorts of hidden horrors to light. Oh well...
Supper tonight was a quick and easy affair again - I had a meeting with our playgroup leader to sort out what I have to do next year when I take over organising speakers etc. for each week. Doesn't seem too daunting (famous last words). By the time we got home, and I'd done all the jobs I didn't do before going out, this was all I had the energy for. This ham and egg bake is very quickly thrown together in whatever small ovenproof dishes you have, and only needs some decent bread to accompany it. Tonight we tried a Onion Cob Loaf which Christopher took rather a fancy to.
Ham and Egg Bake
225g bag baby spinach
about 8 slices of ham
Wash the spinach, then put it in a colander and wilt it by pouring a kettleful of boiling water over it. Leave it to drain. Line four small ovenproof dishes with slices of ham, then arrange spinach in th base of each dish. Crack two eggs into each, then dot with a few small bits of butter. Sprinkle over some parmesan and grind over some black pepper. Place the dishes on a baking sheet and bake at 180°c for about 15 minutes, until the whites are just set and the yolks still runny. Serve straightaway, with some nice bread for dipping in.