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Baked eggs with ham, mushroom and tomato sauce

So on my Facebook page this week I shared an Irish blog’s video of a version of this dish. It really appeals to me; super quick, dead easy – and really nutritious. Us grown-ups had avocado toast on the side, whilst the kids had bread and butter.

I have made baked eggs before, and they are gorgeous like that, all creamy with spinach too; baking eggs is a really nice way to serve them if you are in an egg rut. What? It’s a thing!

But the idea of popping passata onto them, and also chucking a few mushrooms and leftover diced ham also was genius. Especially as my Christmas ham was still lurking in the fridge. I mean, I love ham – and this was a delicious baked and glazed one – but even I was getting a little sick of it. Thankfully, that chapter is now closed. The ham is FINALLY all gone! It’s emotional, I know. Now we can all move onwards into 2017 afresh!

The time and ingredients are very approximate here, as that’s the type of recipe it is. There is a slight toss up between overcooking the egg and getting the top brown, you could win-win by popping them under the grill though, but you do risk a hard egg – and for me, it’s just not worth it. I’d rather have a non brown top! I’m controversial like that.

Makes: 4 dishes

Takes: 25 minutes (approx)


  • Handful of diced mushrooms
  • Handful of diced or torn ham
  • Half a bottle of passata
  • 4 eggs
  • Grated cheese
  • Salt and pepper


  1. Preheat oven to 190C. Add water to a large roasting pan – just an inch or two to aid even cooking. It’s called a bain marie!
  2. In 4 ramekins, pop in mushrooms, ham, a little passata (few tablespoons in each one). Lastly, the egg. Season lightly. Oh – and top with a little grated ceese
  3. Pop in oven for about 15 minutes. Keep an eye as you DO NOT want the egg to become hard. Well, maybe you do. But that’s weird if so.
  4. Serve with avocado on toast or bread and butter. And Tabasco too.






  1. January 19, 2017 / 12:38 pm

    I had never made baked eggs before and I’m in shock with how easy they are to make. My kids just loved it so much they keep asking me to make all the time (you know how kids are when they like something). Your blog is always surprising us with great family food recipes.

    • Rachel Brady
      January 19, 2017 / 1:47 pm

      Yes they are a doddle – and a great way to get lots of extra protein into kids. I love how you can easily tailor each one when you bake them like this! Thanks for the comment Cecelia! X

  2. SJ
    January 22, 2017 / 11:23 am

    Totally stalking your page this week as we’re in an egg rut / ha ha! Actually a meal rut!! Can’t wait for a week of new ideas, will tell you how we get on! X

    • Rachel Brady
      January 22, 2017 / 11:38 am

      Glad to hear you are stalking my pages, that’s music to my ears! Baked eggs are the best! You can personalise them easily too, adding bits that they like or leaving out stuff they don’t. French toast is a great way to get them to eat eggs too – esp if they don’t like them as they don’t know they’re in there XX

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