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BAKED HAM & EGGS WITH HOT TOMATO SALSA

BAKED HAM & EGGS WITH HOT TOMATO SALSA

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Serves: Makes 4 'ham & eggs'

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  • Gluten Free
What does this mean?

Great recipe for weekend brunch. Although this recipe has a mushroom as a filling it could easily be varied, e.g. use some fried courgette, or a spoonful of baked beans or even some grated cheddar on the top.

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Ingredients

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For the ham & eggs

  • 1 sunflower oil
  • 4 slices ham
  • 75 grams mushrooms (finely chopped)
  • 1 shallot (finely chopped)
  • 2 tablespoons creme fraiche
  • tablespoon fresh herbs (chopped, tarragon and oregano)
  • 1 salt

For the salsa

  • 2 large tomatoes (ripe to about 20 cherry tomatoes)
  • 2 tablespoons fresh coriander (chopped)
  • 1 shallot (finely chopped)
  • 1 lime juice
  • 1 red chilli (finely chopped)
  • 1 teaspoon caster sugar
  • 1 salt (to taste)
  • 1 pepper (to taste)
  • 3 dashes Tabasco

Method

For the ham & eggs,

  1. pre-heat oven to 190 degrees; grease 4 of the holes of a 12 hole muffin tray with some oil. Line the holes with a slice of ham in each.
  2. Warm a little oil in a frying pan, add the shallot and mushrooms and fry until soft at which point take off the heat and mix in the herbs and creme fraiche and salt and pepper to taste.
  3. Split the mushroom mixture amongst the 4 holes with the ham, approx 1 tbsp each one.
  4. Crack an egg on to each hole being careful not to break the yolk (although doesn't matter if you do) Grind some salt and pepper on to the egg (if you like)
  5. Bake in the oven for 8-10 minutes until you see that the top of the egg has cooked. Whilst the ham & eggs are cooking you can get on with the salsa. Mix all the ingredients.
  6. Once the ham & egg is cooked, run a knife around the outside of the hole to help lift them out.
  7. Serve with some baby spinach leaves and a few spoonfuls of the salsa, and some granary toast on the side.

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