19 February 2015

Easy ten minute breakfast: Baked eggs with ham and tomato

BREAKFAST IS SUCH a contentious issue:  Do you? Don't you? If not, why not?  I usually settle for a quick "bacon roll to go", but today, I was rather more inspired and whipped up this speedy dish with everyday bits and bobs from the fridge.

The beauty of this dish is that it requires virtually no prep. Just pop it in the oven while you grab a shower and by the time you're done, this tasty little dish will be ready to set you up for the day. I love how the mustard acts as a seasoning and brings it all together.

INGREDIENTS:

2x free-range eggs
Half of a tomato, sliced and seeds removed
1x slice of good quality ham (or you could cook bacon instead), chopped
50g of Gruyere or Cheddar cheese
Tsp English mustard

METHOD:

1) Pre-heat oven to 200C
2) Start by layering a ramekin with the tomato and bacon, then spread over a layer of mustard and cheese.
3) Next, break the eggs into the ramekin and gently swirl it around to ensure it's evenly distributed - try not to break the yolks!
4) Place in the oven for 6-8 mins while you grab a shower.
5) Breakfast is served! Just remember... the ramekin will be extremely hot!

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