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Bookmark Recipe

Baked Eggs with Ham and Mushrooms

Ham and eggs are perfect partners.

4 people
15 min

Ingredients

  • 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

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

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.

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Method

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.

Serving Suggestions

Garnish with mushrooms and serve with fingers of hot toast for dipping into the yolks.

Baked Eggs with Ham and Mushrooms