Ham and Egg Pots
found in Breakfast - Cooked Breakfasts
Prep: 30 minutes
Cook: none
Difficulty:
Easy
Breakfast in a pot, these are super-quick to make and cook!
Ingredients
- 30g sliced ham
- 4 basil leaves
- 1 tbsp half fat creme fraiche
- 1 egg
- 1 tbsp red leicester, grated
- 1⁄2 tsp salt, to season
- 1⁄2 tsp pepper, to season
- 1 tbsp mixed salad leaves
- 1 tsp olive oil, for drizzling
- 1 tsp lemon juice
To Serve
Directions
1
Preheat the oven to 170°C / 150°C (fan oven) / 340°F / Gas Mark 4.
2
Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the creme fraiche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.
3
Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny.
4
Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot.
