Christmas and Easter are festivals when traditional dishes appear on the table. It sometimes turns out that the thought of preparing the same dishes once again doesn't bring any enjoyment. The creative housewife tries to think of something new. The question is which dishes to serve to keep the spirit of the festival, while at the same time making something new. It was the same last Easter. My sister prepared eggs in Parma ham baskets for the first time. The dish was excellent and now it is on our menu. I made it recently, but I freshened it up a bit.

I leave the decorations and way of serving to your imagination. I would only like to add that you could, just like my daughter, cover everything with a huge amount of tomato sauce. Apparently, it tastes great... Well, it is probably a matter of taste. I only feel that under the tomato sauce there could be a tart with plums and my daughter wouldn't notice the difference.

Ingredients (for two people):

6 slices of Parma ham

2 tablespoons of olive oil from dried tomatoes

4 dried tomatoes in olive oil

a fistful of baby spinach leaves

2 eggs

1 clove of garlic

2 tablespoons of Parmesan

salt and pepper

Heat the oven up to 200 C.

Smooth some small casserole dishes with the olive oil from dried tomatoes. Cover the insides with the slices of Parma ham. Slice the garlic and dried tomatoes. Put the tomatoes, spinach leaves and garlic on the bottom of the dishes. Add the egg to each dish and sprinkle with the Parmesan. If you like soft-boiled eggs, bake for 14 minutes. If you like hard-boiled eggs, bake for 17 minutes.

Serve with lettuce leaves, small tomatoes and chives.

Enjoy your meal!