Baked ham and egg pots
Breakfast in a pot – these baked eggs are super-quick to make and cook!
By Becca Spry
From Food: Truth or Scare
Ingredients
- 1 x 30g/1oz slice of ham
- 4 fresh basil leaves
- 1 tbsp half-fat crème fraîche
- 1 large free-range egg
- 1 tbsp grated Red Leicester
- sea salt and freshly ground black pepper
To serve
- salad leaves
- olive oil, for drizzling
- squeeze of lemon
Method
Preheat the oven to 170C/150C Fan/Gas 3½.
Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.
Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny.
Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot.
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