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Baked eggs with ham and tomato

Baked Eggs with Ham and Tomato: Your Perfect Brunch Delight

Baked eggs with ham and tomato is a delightful brunch dish that combines savory ham with sweet tomatoes and rich eggs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Brunch
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Eggs
  • 4 pieces Eggs
  • 200 grams Cherry Tomatoes Substitute with regular tomatoes if desired.
  • 30 grams Butter Can use olive oil for a dairy-free option.
  • 50 grams Spinach Kale can be a great alternative.
  • 100 grams Ham Leave out for vegetarian option.
  • 50 grams Cheddar Cheese A vegan cheese substitute can be used.
For Serving
  • 4 slices Brown Bread Any bread can work for dipping.

Equipment

  • Ramekins
  • oven
  • Pan

Method
 

How to Make Baked Eggs with Ham and Tomato
  1. Preheat the oven to 160°C (gas mark 3).
  2. Crush the cherry tomatoes lightly, then divide them among the bottom of individual ramekins.
  3. Melt a knob of butter in a pan, then add the spinach and cook for about 1 minute until wilted.
  4. Spoon this vibrant mixture into the ramekins over the tomatoes.
  5. Tear the ham into strips and place it over the spinach in each ramekin.
  6. Crack an egg into each ramekin, then season with salt and pepper.
  7. Sprinkle grated cheese on top.
  8. Bake for 10-15 minutes or until the egg whites are set but yolks are still slightly runny.
  9. Serve warm with toast cut into soldiers for dipping.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 24gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 270mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Optionally garnish baked eggs with fresh herbs like parsley or chives for added freshness.

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