Eggs in a savoury nest

Eggs in a savoury nest


  • Butter 45 g (11/2 oz)
  • Onion 1, medium-sized, peeled and finely chopped
  • Ham 8 slices, cut into squares
  • Tomatoes 8, medium-sized, blanched, peeled, seeded and chopped
  • Salt 1/2 tsp
  • Freshly ground
  • black pepper 1/4 tsp Dried sage 1/2 tsp Cooked long-
  • grain rice 280 g (10 oz)
  • Eggs 8
  • Grated Mozzarella
  • cheese 85 g (3 oz)

 A filling appetiser or light lunch meal, this should be served hot, straight from the oven.

Serves 4


  1. Preheat oven to 190°C (375°F).
  2. In a large pan, heat two-thirds of butter over moderate heat. When foam subsides, add onion and ham. Cook, stirring,
  3. until onion is soft and ham golden brown.
  4. Add tomatoes, salt, pepper and sage and cook for a further 3 minutes. Stir in rice and remove from heat.
  5. Grease 8 small ramekins or individual ovenproof dishes with remaining butter. Divide rice mixture evenly among them, then break an egg on top of each and sprinkle cheese over.
  6. Bake for 15 minutes or until egg is cooked and cheese is lightly browned.
  7. Remove from oven and serve immediately.

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