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
    141
based on 1 ratings

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

recipe updated Apr 16, 2019

Ingredients

  • Butter icon
    Butter
    1 tbsp
  • Ham icon
    Ham
    None
  • 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
    as needed
  • 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 a clean ramekin
  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 to slow cooker for 50min on high heat until set and cover
  16. Remove
  17. serve with toasted bread slices
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