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Ham, tomato and feta bakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy, savory bakes with a golden, puffed top.
Ingredients:
  • Olive oil spray
  • 9 slices wholemeal bread, crusts removed, each cut into 4 triangles
  • 100g drained semi-dried tomatoes, cut into thin strips
  • 80g sliced leg ham, coarsely chopped
  • 50g feta, crumbled
  • 5 eggs
  • 300ml pouring cream
  • 250ml (1 cup) milk
  • 40.00 ml chopped fresh continental parsley
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Line a baking tray with non-stick baking paper. Lightly grease six 250ml (1-cup) capacity ramekins with olive oil spray. Place 2 bread triangles at the base of each ramekin and arrange 4 more triangles around the sides, corners up.
  • Distribute the semi-dried tomato, ham, and feta evenly into the ramekins and arrange them on the lined tray.
  • Combine the eggs, cream, milk, and parsley in a large jug, seasoning with a pinch of salt and pepper. Distribute the mixture evenly into the ramekins and let it sit for 15 minutes to let the bread soak up the liquid.
  • Bake until puffed and golden, about 30 minutes. Allow to cool for 5 minutes before serving with mixed salad leaves.

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