Baked Eggs With Smoked Ham

Baked Eggs With Smoked Ham

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A true British classic, this recipe uses Arla Lactofree products to make it suitable for anyone with an intolerance. Follow it for a smoky and delicious meal.

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  • 15 g Lactofree Grated Mature Cheddar
  • 100 ml Lactofree Cream
  • 2 Cups slices of Bread
  • Sliced Ham
  • 2 Tbsp tbsp Chives
  • Tomatoe
  • 10 g Lactofree Spreadable
  • 2 Slices of Ham
  • Large Free Range Egg



1. Preheat the oven to 180⁰C (160 fan), gas 4.

2. Thinly coat each ramekin in a little Lactofree spreadable, and line with a piece of smoked ham.

3. Season the cream with salt and pepper, add the soft and hard cheese and mix well and then divide it between 4 large ramekins.

4. Make a well in the centre and crack 2 eggs into each one.

5. Sit the ramekins in a roasting tin and pour enough boiling water around them to come halfway up the sides.

6. Transfer the tin to the oven and bake for 10 – 15 minutes or until the whites of the eggs are set, but the yolks are still runny.

7. Cut the crusts off the toast , spread with a little more soft white cheese and cut into 4 fingers.

8. Sprinkle the eggs and the toast with chives, and add a little chopped tomato for freshness, and serve immediately.


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