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.
8 slices bread
vegetable oil, for frying
knob of butter
200g can chopped tomatoes
8 thick slices ham
200g/8oz grated Cheddar
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.
423 kcalories, protein 27g, carbohydrate 15g, fat 29g, saturated fat 10g, fibre 1g, added sugar none, salt 2.43g
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.