Winter is coming….well
One of the things I love about Winter is comfort food, whether it is a slow cooked casserole, pies or hot chocolates…mmmmMMMMmmmm…
This morning it was another chilly morning, perfect for baked eggs and ham….do you like baked eggs and ham? I do I do, Sam I am. I really like baked eggs and ham..
I had to get up super early this morning to make sure I could get most of the prep at least out of the way before Juliet woke up. Lucky for me she didn’t wake up until I was about to start eating..yea, pretty standard.
Ok, it’s pretty easy to make, all you need are eggs (free range), tinned tomatoes, garlic, ham – I used Serrano Ham. I reckon you can even have a couple extra slices, crisp it up and serve it on top. Ooohh, I have to do that next time. These are the basics but you can always put in other things in it, like corn, chorizo, feta, etc, up to you. This morning I added chilli flakes for a little heat and we served it up with some light rye bread.
Sautee the garlic, add the ham, chuck in the tinned tomatoes and spinach. Pour in a ramekin, bake and BOOM, you’re done. Sssooo easy and depending what you add in it, it is actually pretty healthy.
For those on a high protein diet, omit the cured ham, reduce or leave the egg yolks out and add more egg whites to have a protein packed breakfast. Too easy. Enjoy!
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Baked Eggs & Ham (serves 2)
- 4 eggs, free range
- 1 tin crushed tomatoes
- 2 cloves garlic finely chopped
- 3 slices serrano ham (or whatever cured ham – ie proscuitto, pancetta, bacon)
- 2 handful spinach
- toasted sliced bread
- olive oil
- Preheat oven to 200C (180C fan forced).
- Heat up some oil in a medium sized saucepan
- Sautee the garlic on low/med heat for a few minutes. Careful not to burn them. Season the garlic with some salt
- Add the ham and cook for about 3 minutes
- Pour the tinned tomatoes and the spinach and stir through
- Keep it on medium heat and cook it all together for about 5 minutes.
- Season with some salt (optional) and turn off the heat.
- Spoon some of sauce in the ramekin and then add the eggs carefully so as not to break the yolks. Then, fill ramekin to the top with the ham and tomato sauce.
I like to stir the tomato and egg white a little so the yolks are peeking out at the top.
- Bake for about 15 minutes or about 20 minutes if you like your egg to be cooke through. Completely up to you how you like your eggs. Personally, I like runny eggs.
- When it’s finished, pop the sliced bread in the toaster.