Creamy pesto & kale pasta
Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples
Saucy bean baked eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 x 400g cans cherry tomatoes
- 400g can mixed bean saladdrained
- 200g baby spinach
- 4 medium eggs
- 50g thinly sliced smoked hamtorn
- wholemeal rye breadto serve (optional)
Nutrition: Per serving
- kcal366low
- fat12g
- saturates3g
- carbs27g
- sugars15g
- fibre10g
- protein32g
- salt1g
Method
step 1
Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
step 2
Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
