So on my Facebook page this week I shared an Irish blog’s video of a version of this dish. It really appeals to me; super quick, dead easy – and really nutritious. Us grown-ups had avocado toast on the side, whilst the kids had bread and butter.
I have made baked eggs before, and they are gorgeous like that, all creamy with spinach too; baking eggs is a really nice way to serve them if you are in an egg rut. What? It’s a thing!
But the idea of popping passata onto them, and also chucking a few mushrooms and leftover diced ham also was genius. Especially as my Christmas ham was still lurking in the fridge. I mean, I love ham – and this was a delicious baked and glazed one – but even I was getting a little sick of it. Thankfully, that chapter is now closed. The ham is FINALLY all gone! It’s emotional, I know. Now we can all move onwards into 2017 afresh!
The time and ingredients are very approximate here, as that’s the type of recipe it is. There is a slight toss up between overcooking the egg and getting the top brown, you could win-win by popping them under the grill though, but you do risk a hard egg – and for me, it’s just not worth it. I’d rather have a non brown top! I’m controversial like that.
Makes: 4 dishes
Takes: 25 minutes (approx)
- Handful of diced mushrooms
- Handful of diced or torn ham
- Half a bottle of passata
- 4 eggs
- Grated cheese
- Salt and pepper
- Preheat oven to 190C. Add water to a large roasting pan – just an inch or two to aid even cooking. It’s called a bain marie!
- In 4 ramekins, pop in mushrooms, ham, a little passata (few tablespoons in each one). Lastly, the egg. Season lightly. Oh – and top with a little grated ceese
- Pop in oven for about 15 minutes. Keep an eye as you DO NOT want the egg to become hard. Well, maybe you do. But that’s weird if so.
- Serve with avocado on toast or bread and butter. And Tabasco too.