Baked eggs with Dutch Edam and ham
28 April 2009
Baked eggs with Dutch Edam and ham
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients: 15ml (1tbsp) sunflower oil, 4 slices ham, 50g (2oz) Dutch Edam wedge, grated, 4 medium eggs, A pinch of paprika pepper
To serve: Crusty white bread, cut into soldiers, Tomato ketchup
Method: Preheat the oven to 200ºC, 400ºF, gas mark 6. Lightly brush four holes in a muffin tin with the oil.
Arrange a slice of ham in each hole, to come over the edge of the hole. Divide the cheese between the ham cases, reserving a little for the top.
One by one, crack each egg into a cup, and pour into the ham cases. Sprinkle each with the remaining cheese, and a little paprika, then bake in the oven for 10-12 minutes, or until the eggs are just set.
Serve hot with soldiers of fresh white crusty bread to dip in the runny yolk and tomato ketchup.
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