Baked eggs with ham and mushrooms

Ingredients

For 1 serving

• Eggs2
• Cooked ham30 g
• Button mushrooms80 g
• Fontina15 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 190 °C; clean the button mushrooms with a damp cloth and slice them; dice the fontina.
2. Heat the oil in a frying pan over medium-high heat and sauté the mushrooms for 4 minutes, until golden and dry.
3. Line the base and sides of a cocotte with the ham, add the mushrooms and crack the eggs on top.
4. Cover with the fontina and a grind of pepper and bake for 12 minutes, until the whites are set and the cheese melted and stringy.
5. Serve with the wholemeal bread.