Breakfast is the most important meal of the day. FACT. Kids who don’t have breakfast find it more difficult to concentrate and have a mid-morning slump in energy levels. FACT.
My kids are lucky (FACT) because I am obsessed with giving them a decent breakfast to set them up for each day, and this recipe is a particular favourite of theirs.
It’s from Nick Coffer’s essential cookbook ‘My Daddy Cooks’.
Nick says: “Here’s a fun twist on your morning eggs. These baked eggs are less heavy that fried eggs, less unpredictable than poached eggs and make a pleasant change from scrambled eggs.
“They are extremely easy and fun to assemble, and the added cheese and cherry tomatoes make this dish a really filling and satisfying start to any day.”
You will need 4 ramekins
4 slices of ham
4 large eggs
8 x 1cm cubes of Cheddar cheese
4 cherry tomatoes, cut in half
A little butter
Salt and pepper, to season
Wholemeal bread, to make toast
1. Preheat the oven to 180C/Gas 4. Use your fingers to butter the ramekins.
2. Put a slice of ham in each ramekin, pressing it against the side to create a ‘cup’.
3. Crack an egg into each ramekin.
4. Add a couple of chunks of cheese.
5. Add a couple of pieces of tomato to each ramekin.
6. Bake in a pre-heated oven for 12-15 mins, until the whites have set and the yolks are runny.
7. Serve on a slice of buttered toast.