Lazy weekend brunch for one: baked eggs with ham, cheese and tomato
The good news is that I’m back from my work trip, yay! How’s everyone been? Good I hope…!
I’ve got lots of catch-up reading and posting to do, and despite the dire conference food I’ve inevitably been subjected to, I did have some good tapas while I was in Barcelona, and I’m planning to replicate some of the best ones for thebigfatnoodle over the next few weeks.
However, you’re going to have to wait a teeny bit longer because I’ve designated this weekend as rest and recovery time. After a week of standing and running around, I’m going to completely veg out and do as little as humanly possible, which largely means not venturing very far from my bed, my husband, my books, my laptop, my cats and the TV. 🙂
Naturally though, a girl’s gotta eat (husband too), so I started my lazy weekend this morning with this lazy weekend brunch for one. Well, it initially started off as brunch for one because my husband had already eaten some toast for brekkie but after I made this for myself and fed him a bite, he made me make another one for him.
It is a spur-of-the-moment recipe based on the idea of many baked egg recipes I’ve had in restaurants or seen many other bloggers try with a number of different ingredients. I experimented with what I could find in our fridge today and the result is a baked egg with ham, cheese (parmesan and some cream cheese), tomatoes and… salad!
I know the salad bit sounds weird but trust me, it really does work. Other than spinach, I know a lot of people don’t cook with salad leaves and I don’t know why. My mum’s always cooked with salad leaves, especially different types of lettuce. She normally drops them into her soupy noodles but she’s stir fried lettuce leaves as well and they’re awesome.
A friend of mine makes a similar baked egg with wilted spinach and some cream with the egg, and you could pre-wilt/steam your salad leaves like she did, but in all honesty, I didn’t bother and it turned out just fine. Enjoy!
Baked eggs with ham, cheese and tomato (for one)
Roughly half a cup of wash and thoroughly dried salad leaves (eg baby spinach, rocket/arugula or baby cress)
2 large eggs (preferably at room temperature and not straight out of the fridge and cold)
1-2 cherry tomatoes, de-seeded and finely chopped
1 slice of cooked ham, finely chopped
1 tablespoon grated fresh parmesan
1 heaped tablespoon of cream cheese
You’ll also need a few drops of worcestershire sauce
salt & pepper to taste
Some chopped chives to garnish
(optional) 1-2 teaspoons of single cream.
Preheat your oven to 200 degrees (celsius).
In an oven proof bowl lightly coated/brushed with some butter, press your salad leaves down into the base of the bowl.
Mix in your chopped tomatoes and ham, and top with half of your parmesan. Add a few generous drops of worcestershire sauce and a pinch of salt and black pepper.
Spoon your cream cheese over the top and try and spread this out over your ham, cheese and tomatoes. Crack your eggs over the top. Now, if you have some single cream to hand, you could drizzle this into the egg whites around the yolk but I didn’t have any to hand today. Finish this off by sprinkling the remaining cheese and chives over the top, and a final pinch of black pepper.
Pop this into the oven and bake for 12-15 or until the egg white has set but remains wobbly. Serve with a generous mug of tea/ coffee and if you fancy, some soldiers / buttered toast.
Anyway, I’ll leave you to enjoy the rest of your weekend. Meantime, I’m taking a leaf out of my cat’s book. Zzzzzzz. 🙂
Lots of love