Baked eggs with cheese and ham
Dijon mustard adds a lemony kick to these baked eggs. It's also tasty spread on sandwiches, smeared on steak and whisked through salad dressings.
97% fat-free deli sliced ham
2 tbs, trimmed, thinly sliced
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
2 slice(s), toasted
2 x 3 second spray(s)
- Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray two ½ cup (125ml) capacity ramekins or ovenproof dishes with oil. Place on a baking tray.
- Combine ham, mustard and half the shallots in a small bowl. Divide mixture among prepared dishes. Break an egg into each dish and sprinkle with cheese. Place dishes in a baking dish and pour in hot water until it comes halfway up the sides of the dishes. Bake for 10–15 minutes or until the egg is just cooked. Sprinkle with remaining shallots and season with freshly ground black pepper. Serve with toast.