Breakfast ham and egg pies

This recipe is from a weight-loss guide in a two year old edition of Super Food Ideas. I made it once ages ago and liked it (in fact, I even bought my first ramekins to make it) and I'd like to make it again, so I'm posting it here so I don't forget it.

Breakfast Ham and Egg Pies
from Super Food Ideas Weight Loss Guide

80g sliced light ham, chopped
4 eggs, at room temperature
1 small tomato, seeds removed, diced
2 tbs flat-leaf parsley leaves, chopped
1 tbs low fat ricotta cheese, crumbled
1 tbs light thickened cream
30g baby spinach, trimmed
4 slices crusty wholegrain bread, toasted, to serve

1. Preheat oven to 180 degrees C. Grease four 1/2 cup capacity ovenproof ramekins and arrange ham to line base and sides.

2. Crack 1 egg into each ramekin. Top each with a quarter of the tomato, parsley and ricotta. Drizzle 1 tsp of cream over each and season with salt and pepper.

3. Bake pies for 15 to 18 minutes for soft yolks or until egg is cooked to your liking. Stand for 2 to 3 minutes.

4. Divide spinach between plates. Turn out ham and egg pies and place on top of spinach. Serve with toast.

Variation: you could replace ricotta with reduced-fat feta cheese or low-fat cheddar

Nutrition per serve: 905kJ; 7.9g fat; 2.4 g sat fat; 15.3g protein; 19.5g carbs; 2.7g fibre; 201mg cholesterol; 614mg sodium