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Our House Dad Cooks: My Daddy Cooks' Baked Eggs In Ham Cups

09/05/2012 17:48 | Updated 22 May 2015

Our House Dad cooks: My Daddy Cooks' Baked Eggs in Ham Cups

Since I reluctantly became a house dad to my three children two years ago, I have discovered there are many things to loathe abut the role (washing, cleaning, vaccing, ironing) and pretty much only one thing to love: cooking.

I have always been a passionate cook, but now as my family's live-in domestic, I have both the time and the reason to explore, experiment and get excited.

On my blog I feature recipes aimed firmly at my adult audience, but here on Parentdish each month, I'm going to roadtest the best of the family chefs out there – cooking their recipes, and trying them out on my children.

To kick off is the daddy of dad cooks, Nick Coffer – author of the brilliant family cookbook, My Daddy Cooks.

And the recipe I've tried – chosen by my four-year-old son – is Nick's BAKED EGGS IN HAM CUPS

Nick says: "Here's a fun twist on your morning eggs. These baked eggs are less heavy that fried eggs, less unpredictable than poached eggs and make a pleasant change from scrambled eggs.

"They are extremely easy and fun to assemble, and the added cheese and cherry tomatoes make this dish a really filling and satisfying start to any day."

Well, it's quite a claim! My wife cooks poached eggs on toast for our kids every morning, but for today's breakfast, she let me loose with Nick's recipe.

Serves 4

You will need 4 ramekins

Ingredients:

4 slices of ham

4 large eggs

8 x 1cm cubes of Cheddar cheese

4 cherry tomatoes, cut in half

A little butter

Salt and pepper, to season

Wholemeal bread, to make toast

1. Preheat the oven to 180C/Gas 4. Use your fingers to butter the ramekins.

2. Put a slice of ham in each ramekin, pressing it against the side to create a 'cup'.

3. Crack an egg into each ramekin.

4. Add a couple of chunks of cheese.

5. Then a couple of halves of tomato. Season.

6. Bake in the oven for 12-15 mins, until the whites have set but the yolk is runny.

7. Remove the ramekins from the oven and leave to cool for a couple of minutes. Scoop the ham cups out of the ramekins and onto a piece of toast (I forgot to butter ours, which is why it looks dry).

Kids' Verdict: Fantastic. Tasty and savoury and very filling. This is a dish to keep both kids and adults going until lunchtime – packed with protein for slow-release energy, and quick-hit carbs from the toast. And better than Mum's poached eggs? Eggs-actly!

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