- Preheat oven to 180°C. Grease four 1/2-cup capacity ovenproof ramekins and arrange ham to line base and sides.
- Crack 1 egg into each ramekin. Top each with a quarter of the tomato, parsley and ricotta. Drizzle 1 teaspoon cream over each. Season with salt and pepper.
- Bake pies for 15 to 18 minutes for soft yolks or until egg is cooked to your liking. Stand for 2 to 3 minutes.
- Divide spinach between plates. Turn out ham and egg pies and place on top of spinach. Serve with toast.