Baked Ham & Eggs
A fast and tasty Baked Ham & Eggs recipe from the Dairy Diary.
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)
Preheat oven to 200°C/180°fan/Gas 6 and grease four holes of a muffin tin. Line each of these with ham.
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.
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.