Baked Eggs With Ham, Tomatoes & Cheese Recipe

Baked Eggs With Ham, Tomatoes & Cheese

This hearty cooked breakfast is perfect for weekends! - by Amy Sinclair

Proudly supported by

Cooking breakfast after a big night can be daunting. Luckily, for this baked egg with ham tomatoes and cheese breakfast all you need to do is fry some bread, put all your ingredients into individual dishes and whack in the oven for an all-in-one treat.

Ingredients

8 slices bread

vegetable oil, for frying

knob of butter

200g can chopped tomatoes

8 thick slices ham

8 eggs

200g/8oz grated Cheddar

Method

Heat oven to 180C/fan 160C/gas 4, fry the bread in the oil until brown and crisp on both sides. Remove from the pan and cut into four triangles.
Lightly butter eight individual cocotte dishes or ramekins. Spoon 2 tbsp of tomato into the bottom of each dish, followed by a slice of ham and the fried bread. Crack an egg over each, season and finish with a sprinkling of cheese. Bake for about 10 mins or until the eggs are cooked to your liking.

PER SERVING

423 kcalories, protein 27g, carbohydrate 15g, fat 29g, saturated fat 10g, fibre 1g, added sugar none, salt 2.43g

KNOW-HOW

If you don’t have individual dishes, you can also make this in a large baking dish. Leave to cook in the oven for about 20 mins.

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.