Breakfast in a pot – these baked eggs are super quick to make and cook! Recipe courtesy of BBC Food
1 x 30g/1oz slice of ham
4 fresh basil leaves
1 tbsp crème fraîche
1 large free-range egg
1 tbsp grated Sparkenhoe Red Leicester
sea salt and freshly ground black pepper
1- Preheat the oven to 170C/150C Fan/Gas 3½.
2- Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.
3- Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny.