Baked Eggs with Smoked Ham and Mushrooms

Triple smoked ham and eggs make excellent allies mixed with passata and mushrooms in this tasty baked concoction for brunch. The triple smoked ham delivers superior flavours to this wonderful dish. Some hams are smoked three times giving them a unique aroma and flavour with great depth which only need simple cooking and they’re ready to eat.

Ingredients serve 1
30 g sliced sautéed wild or button mushrooms
20 g diced triple smoked ham
3 tbls tomato passata
½ tbls grated Regato
2 eggs

1 tsp chopped parsley

Method

Preheat the oven 170°C normal bake. Place mushroom, ham and passata in an ovenproof deep dish, season with salt and pepper. Crack the eggs on top and sprinkle the cheese on the eggs. Cover the dish with foil and bake in the oven for approx. 25 minutes until the eggs are to your preference. Remove the hot dish from the oven and place on a larger plate. Remove the foil and sprinkle with chopped parsley.

Note: Use your preferred ham such as plain, single or double smoked. Triple smoked means the traditionally cured ham has been smoked for the longest time. Regato is a hard Italian type cheese with a unique flavour, aroma and texture, excellent for use on pizzas, jacket potatoes, quiches, in pastas and cheese pies. Regato is also used by Greek chefs in a popular Greek appetiser called Saganaki. This salty and aromatic appetiser of fried or broiled cheese is served with lemon juice and crusty bread, occasionally brandy is added as a flambé.