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Ham and Egg Bakes
Ham and Egg Bakes
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Savory baked eggs with ham, perfect for leftover holiday ham. Served with crispy toast.
Ingredients:
  • 2 tablespoons butter (28g), at room temperature
  • 1 tablespoon canola oil
  • 3/4 cup (205g) canned diced fire-roasted or plain tomatoes, with juices
  • 1 cup (150g) ham, chopped or shredded
  • 1/4 teaspoon (1 1/4g) salt plua a few more pinches
  • 1/4 teaspoon ground (1 1/4g) pepper plus a few more pinches
  • 6 large eggs
  • 2 tablespoons (29ml) heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 6 slices white or whole-wheat bread
Instructions:
  • Preheat the oven to 350°F. generously butter the insides of each ramekin.
  • In a skillet, heat oil and sauté tomatoes with salt and pepper for 1 minute. Add ham and sauté for another minute until both are warmed through. Divide the mixture evenly among baking dishes.
  • Prepare the eggs by placing cups in a roasting pan and boiling water in a kettle. Crack one egg into each cup and season with a pinch of salt and pepper. Pour 1 teaspoon of cream over each egg.
  • To bake the eggs, carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Avoid splashing any water into the dishes. Transfer the pan to the oven and bake the eggs for 18 minutes, or until the tops are set but slightly jiggly. The eggs will finish cooking outside the oven for a few minutes.
  • Simultaneously bake the eggs and toast the bread.
  • To serve: Remove each cup from the water, pat the bottoms dry, then garnish with parsley and enjoy alongside toast.

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