Baked Eggs with Smoked Ham and Mushrooms

Smoked ham and eggs are perfect partners.

  • COMPLEXITY Easy
  • TIME 15 min
  • SERVES 4
  • METHOD Bake

Ingredients

  • 125g wild mushrooms, if available or button mushrooms, sliced and sautéed
  • 80g smoked ham, diced
  • 2 tablesp. passata or tomato juice
  • 2 tablesp. Regatto Cheese
  • Seasoning
  • 4 eggs
  • Preheat the oven 170°C, Gas Mark 3
  • Butter 4 ramekins and season lightly

To Cook

Divide the mushrooms and ham between the 4 ramekins, reserving some mushrooms for garnish. Pour a little tomato juice into each one. Carefully break an egg into each dish, sprinkle one with cheese and seasoning.

Place the dishes on a shallow roasting dish, pour boiling water around them to cover half way up the ramekins. Place ramekins in the oven. Check the baked eggs after 10 mins. The egg white should be just set with the yolk still runny but if you prefer your egg a little more cooked, bake for another 2-3 minutes. Garnish with mushrooms and serve with fingers of hot toast for dipping into the yolks.

Nutritional Analysis

Energy                         164 kcal
Protein                         13 g
Fat                               12 g
Iron                              1.1 mg
Carbohydrate               0 g

 

 

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