A great idea for a special breakfast over the weekend, little ramekins of eggs baked with ham and cheese will go down well with the whole family. They look really sophisticated but only take five minutes to prepare and 20 minutes in the oven.
Serve them up with crusty buttered sourdough or toasted soldiers to mop up the oozing egg yolk and cheese.
If you wanted to have them for lunch you could add an extra flavour dimension with a layer of chopped tomatoes and basil or spinach under the eggs.
4-6 slices good quality honey roast ham, cut into 5cm wide strips
100g cheddar cheese, grated
Cherry tomatoes, to garnish flat-leaf parsley, chopped to garnish
1. Pre-heat the oven to 200C/180C fan/gas 6. Spray two ramekins with cooking oil and then line with strips of ham.
2. Carefully crack two eggs into each lined ramekin.
3. Scatter with cheese, season and then pop onto a baking sheet and cook in the oven for 15-20 minutes until the eggs are set. Give them a shake to see if they're done, if in doubt pull the cheese to one side with a knife to have a look underneath.
4. Garnish with cherry tomatoes, chopped flat-leaf parsley and serve with crusty buttered sour dough.