25 g (1 oz) butter
4 wafer-thin slices of honey roast ham, about 65 g (2½ oz) in total
4 teaspoons spicy tomato chutney
4 eggs
2 cherry tomatoes, halved
1 spring onion, finely sliced
salt and pepper
4 slices of buttered toast, cut into fingers, to serve


1.Preheat the slow cooker if necessary. Grease 4 heatproof dishes, each 150 ml (4 pint), with a little of the butter, checking first that they will fit in the slow cooker pot, then press a slice of ham into each to line the base and sides, leaving a small overhang of ham above the dish.
2.Add 1 teaspoon of chutney to the base of each dish, then break an egg on top.
3. Add a cherry tomato half to each, sprinkle with the spring onion and a little salt and pepper, then dot with the remaining butter.
4.Cover each dish with a square of foil and put them into the slow cooker pot.
5.Pour boiling water into the pot to come halfway up the sides of the dishes. Cover with the lid and cook on high for 40-50 minutes or until the egg whites are set and the yolks still slightly soft.
6.Lift the dishes out of the slow cooker pot using a tea towel and remove the foil. Loosen between the ham and the edge of the dishes with a knife and turn out.
7.Quickly turn the baked eggs the right way up and arrange each one on a plate with the hot buttered toast fingers.
8.FOR EGGS BENEDICT, butter 4 dishes as above, then break an egg into each one, sprinkle with salt and pepper and the spring onion and dot with the remaining butter.
9. Cover with foil and cook as above. To serve, grill 8 back bacon rashers until golden. Spread 4 toasted, halved English breakfast muffins with butter, divide the bacon between the bottom halves and arrange on serving plates.
10.Top with the baked eggs and remaining muffin halves and serve drizzled with 150 ml (4 pint) warmed ready-made hollandaise sauce.

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