Baked eggs with ham and tomato
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This baked eggs recipe from the Galvin Brothers is a true breakfast winner. Ramekins filled with egg, cherry tomatoes and ham make a great option for brunch and will be particularly enjoyed by younger kids, who can help assemble the pots before they go in the oven. Served with brown bread soldiers, they are a step up from your regular boiled eggs and take less than a half-hour to make.
First published in 2015
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Ingredients
Metric
Imperial
- 4 eggs
- 8 cherry tomatoes
- 1 knob of butter
- 100g of spinach
- 2 slices of ham
- 25g of cheddar, grated
- 4 slices of brown bread
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- Ramekins
Method
1
In a bowl, lightly crush the cherry tomatoes. Place in the bottom of each ramekin
3
Tear the ham into strips and place on top of the spinach
- 2 slices of ham
4
Crack 1 egg into each of the ramekins and season with a pinch of salt and pepper. Sprinkle grated cheese over the top
- 4 eggs
- 25g of cheddar, grated
- 1 pinch of salt
- 1 pinch of black pepper
5
Cook in an oven set to 160°C/gas mark 3 for 10-15 minutes, or until the egg whites have set
6
Serve immediately with toasted brown bread cut into soldiers
- 4 slices of brown bread
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