Baked eggs with ham and tomato

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

Equipment

  • Ramekins

Method

1
In a bowl, lightly crush the cherry tomatoes. Place in the bottom of each ramekin
2
Place a pan over a medium heat and add a knob of butter. Add the spinach and cook for about 1 minute until wilted down. Spoon the wilted spinach into the ramekins
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
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
First published in 2015
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Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.

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