Baked Ham & Eggs
A fast and tasty Baked Ham & Eggs recipe from the Dairy Diary. This recipe is perfect for food-on-the-go and would liven up a lunchbox.
You can make it in advance, chill and then eat when you’re ready. Just take out of the fridge half an hour before lunch to that it’s at room temperature.
Ingredients
Ham 4 slices
Crème fraîche 4 tbsp
Tomato 1 large, finely diced
Dried chilli flakes ¼ tsp
Dried mixed herbs ½ tsp
Eggs 4 medium, separated
Paprika for dusting (optional)
Instructions
1
Preheat oven to 200°C/180°fan/Gas 6 and grease four holes of a muffin tin. Line each of these with ham.
2
In a bowl, mix together crème fraîche, tomatoes, chilli flakes, herbs, egg whites and season to taste. Spoon into ham-lined muffin tin. Make an indent in mixture and spoon egg yolk into each. Season.
3
Bake for 15-18 minutes until egg is cooked. Leave to cool slightly then remove with a palette knife. Serve warm or cold, dusted with paprika, if you like.
