Instructions

1. Preheat oven to 180°C.
2. Finely chop the garlic.
3. Heat a frying pan. When hot add the oil and garlic. Stir-fry for 30 seconds, then add spinach and balsamic vinegar and sauté for 3 minutes until the spinach has wilted and there is no more liquid in the pan. Set aside to cool.
4. Spray 4 muffin holes in a tin or silicon cases with cooking oil spray.
5. Line the sides and base of each muffin cup with prosciutto.
6. Divide the spinach between the muffin cups. Put a big basil leaf on top, then carefully crack 1 egg over the filling in each cup. Season with salt and pepper.
7. Bake for 10 minutes for runny eggs or approx. 15 minutes for set eggs.
8. Garnish with basil leaves and drizzle with balsamic glaze before serving.