Baked Eggs with Toast

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    166
based on 1 ratings

Perfect for the weekend, this easy breakfast treat will set the whole family up for the day.

recipe updated May 20, 2019

Ingredients

  • Butter icon
    Butter
    28g
  • Ham icon
    Ham
    about 4 slices
  • Tomato chutney icon
    Tomato chutney
    23g
  • Egg icon
    Egg
    200g
  • Cherry tomatoes icon
    Cherry tomatoes
    30g
  • Scallion icon
    Scallion
    15g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    0ml
  • Bread slices icon
    Bread slices
    about 4 slices

Tools

  • kCook icon Slow cooker
  • kCook icon Ramekin
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside scallion: finely sliced
  2. Prep and set aside water: boiling
  3. Get 4 clean ramekins
  4. Grease with butter
  5. Press ham
  6. Divide tomato chutney
  7. Add egg
  8. Add halved cherry tomatoes
  9. Add prepared scallion
  10. Season with salt & pepper
  11. Spoon butter
  12. Cover with foil
  13. Get a clean slow cooker bowl
  14. Add prepared water halfway
  15. Cook ramekins in slow cooker until set and cover - 50 min, high heat
  16. Remove
  17. serve with toasted bread slices
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