125g wild mushrooms, if available or button mushrooms, sliced and sautéed
80g smoked ham, diced
2 tablesp. passata
2 tablesp. mature cheddar cheese
Preheat the oven Gas Mark 3, 180°C (350°F).
Butter 4 ramekins and season lightly
Divide the mushrooms and ham between the 4 ramekins, reserving some mushrooms for garnish. Pour a little passata into each one. Carefully break two eggs into each dish, sprinkle each 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 minutes. 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.