Bread baked with ham and spinach

Last Updated on July 25, 2024

Chleba interspersed with ham, tomatoes and spinach, topped with ricotta, topped with seasoned eggs, baked until golden brown.

Ingredients:

6 pieces of white toast bread 6 pcs large eggs 2 pcs large tomatoes 200 g ham 150 g ham frozen spinach 100 g ricotta 250 ml milk 1 tbsp dijon mustard 1 tsp Worcestershire sauce oil for baking dish ground pepper salt

Procedure:

1. Let the spinach loosen and squeeze out the water, cut the toasted bread into quarters and cut the washed tomatoes into rounds
2. In an oiled baking dish, arrange the bread quarters in 3 rows side by side, crust side down, then divide the ham, spinach and tomato rounds evenly between the bread and top with the ricotta
3. Whisk the eggs in the milk, stir in the Dijon mustard, Worcestershire sauce, salt, ground pepper and pour the mixture over the bread
4. Place in a preheated oven at 180 °C, bake for 30 minutes until golden brown and serve immediately.