125g wild mushrooms, if available or button mushrooms, sliced and sautéed
80g smoked ham, diced
2 tablesp. passata
2 tablesp. mature cheddar cheese
8 eggs
Baked Eggs with Ham and Mushrooms
4 people
15 min
Ingredients
Main
125g wild mushrooms, if available or button mushrooms, sliced and sautéed
80g smoked ham, diced
2 tablesp. passata
2 tablesp. mature cheddar cheese
8 eggs
Method
Copy TextPreheat 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.
The Quality Mark & You
Learn MoreMethod
Copy TextPreheat 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.
Serving Suggestions
Garnish with mushrooms and serve with fingers of hot toast for dipping into the yolks.
Baked Eggs with Ham and Mushrooms
