My Baked Ham & Egg Pots are a really easy lunch or supper dish, perfect for using any leftover ham or ham hock meat. Simple but oh so good! Delicious just served as is, or with crusty bread and a few salad leaves. Please make sure you use the best quality ham and equally good cherry tomatoes. Cheaper varieties of tomato just won’t have the intensely sweet flavour, which add so much to the overall dish. Alternatively see my recipe for Tomato Confit and use the confited tomatoes to achieve an intense flavour.
Baked Ham & Egg Pots
Simple but tasty fare. Wonderful using naturally sun ripened tomatoes in season or my confited tomatoes out of season.
- 200g ham, shredded or torn (if using one of our ham hocks it yields approx 350-400g ham)
- 75ml crème fraiche
- 1 tsp Meaux mustard (or any wholegrain mustard)
- 1 tbsp olive oil
- 1 clove garlic, skinned and chopped
- 400g cherry tomatoes, halved
- 15g fresh basil, leaves chopped
- 2 eggs
- Step 1 Heat the olive oil in a pan and gently sauté the garlic for a minute before adding the tomatoes.
- Step 2 Continue to cook the tomatoes and garlic for 10 mins over a gentle heat until the tomatoes have softened to a pulp.
- Step 3 Remove from the heat and stir in the chopped basil.
- Step 4 Mix the shredded ham with the crème fraiche and mustard.
- Step 5 Butter two individual baking dishes and put the shredded ham hock mixture in the bottom and top with the tomato mixture.
- Step 6 Crack an egg onto the top of each dish and bake in a pre-heated oven at 180’C/160’fan for 10-15 mins until the egg is just set.