Baked Eggs with Ham and Mushrooms

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  Baked Eggs with Ham and Mushrooms

 Smoked ham and eggs are perfect partners 

Baked Eggs with Smoked Ham and Mushrooms

Serves 4 

Cooking time:


  • 125g wild mushrooms, if available or button mushrooms, sliced and sautéed
  • 80g cooked ham, diced
  • 2 tablesp. passata or tomato juice
  • 2 tablesp. mature cheddar cheese
  • Seasoning
  • 8 eggs

To Cook

Preheat the oven Gas Mark 3, 170°C.

Lightly butter large 4 ramekins.

Divide the mushrooms and ham between the 4 ramekins, reserving some mushrooms for garnish. Pour a little tomato juice into each one. Carefully break two eggs into each dish, sprinkle 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.


An ideal starter but if you want to serve it as a main course allow 2 eggs per person.

Nutritional Analysis per Serving

Protein: 13 g  

Carbohydrates: 0 g 

Fat: 12 g  

Iron: 1.1 mg 

Energy: 164 kcal