Baked eggs with ham, toast and the perfect salad

For a leisurely breakfast or a light supper, Tom Parker Bowles has the perfect simple combination of ham, eggs and salad
By Tom Parker Bowles
Baked eggs with ham, toast and the perfect salad
  • Rating:
  • Serves: 2
  • Cook Time: 12 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1-2 slices ham, chopped
  • 2 large eggs
  • 4 tbsp double cream
  • 2 knobs of butter, plus extra for spreading
  • 2 slices country bread

For the salad

  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 4 tbsp extra virgin olive oil
  • 2 large handfuls mixed salad


1. Preheat the oven to 190C/gas 5.

2. Sprinkle enough ham into the bottom of 2 ramekins so that it forms a decent layer.

3. Break the eggs over the ham into each ramekin. Add a knob of butter and 2 tbsp of cream into each. Season with salt and freshly ground pepper.

4. Put the ramekins into a baking dish filled with water and bake for 12 minutes.

5. For the salad: whisk the vinegar and mustard together with a pinch of salt and freshly ground pepper.

6. Gradually whisk in the oil until the dressing is amalgamated. (Alternatively, you can put all the ingredients into a screw-top jar and shake until well combined.)

7. Put the salad greens into a bowl and pour the dressing over.

8. Toast the bread and spread with butter.

9. To serve, put each ramekin onto a plate and accompany with buttered toast and salad.

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