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