Baked ham and eggs

Baked ham and eggs

I love eggs in all their glorious forms and could quite easily eat them for every meal. I do restrain myself though but an opportunity to have an egg is one never to be missed. Another thing I particularly love is a warm lunch. I'm not talking about a huge, extravagant feast but something quick and simple. If I get offered hot versus cold then hot will always win (except in the case of egg mayo sandwiches of course). With the weather still on the parky side this is a perfect solution. All the ingredients are in my fridge at all times, it requires no skill and is quick to make and cook.

If you want to bulk it out serve with some sort of bread or crackers. You could also make up a salad while the dish is cooking. As a further garnish you can also snip some chives over the top.

Serves 1

Equipment: Ramekin, baking sheet

Ingredients

Butter or spread to grease the ramekin

Slice of ham

1 Large egg

Grated cheese (only needs a small amount)

Method

1. Pre-heat the oven to 190°C/Gas mark 5.

2. Grease the ramekin with the butter or spread.

3. Tear the ham into small pieces (means you can eat the dish with just a spoon).

4. Place the ham around the bottom and sides of the ramekin.

5. Crack the egg in the ramekin.

6. Cover with grated cheese.

7. Place the ramekin onto the baking sheet.

8. Bake in the oven for 12-15 minutes depending on how set you like your eggs (I like mine runny).

9. Remove and serve – bear in mind the ramekin will still be very hot!

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk.