Baked eggs with Edam & ham
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These baked cheesy eggs, wrapped in ham, are great for breakfast or brunch. Serve with white bread soldiers and tomato ketchup.
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Prep time: 10 mins
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Cooking time: 10 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
If you don't like runny yolks, just cook the eggs for an extra 2-3 mins.
- 1tbsp (15ml) sunflower oil
- 4 slices ham
- 50g (2oz) Dutch Edam wedge, grated
- 4 medium eggs
- A pinch of paprika pepper
To serve
- Crusty white bread, cut into soldiers
- Tomato ketchup
Method
- Preheat the oven to 200ºC, 400ºF, gas mark 6. Lightly brush four holes in a muffin tin with the oil.
- Arrange a slice of ham in each hole, to come over the edge of the hole. Divide the cheese between the ham cases, reserving a little for the top.
- One by one, crack each egg into a cup, and pour into the ham cases. Sprinkle each with the remaining cheese, and a little paprika, then bake in the oven for 10-12 mins, or until the eggs are just set.
- Serve hot with soldiers of fresh white crusty bread to dip in the runny yolk and tomato ketchup.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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