Tomato, eggs and ham. My ideal breakfast combo. This is totally the breakfast of champions, a brunch lover’s best friend if you will. Hollow out a beautifully ripe tomato, crack and egg into it, bake it – devour.
Some may find garlic toast a weird addition to a morning meal but I don’t – I’m obsessed with garlic. Oh, and it goes really well with the tomato eggs. And ham.
All you need for this dish are five ingredients, an oven, and a toaster. How uncomplicated!
- 4 small slices of ciabatta bread
- 1 clove of garlic
- 2 medium – large tomatoes
- 4 slices of Spanish Serrano ham
- 2 eggs
Preheat oven to 200°c
Get your tomatoes and cut a lid off the top of each. Using a small knife and a spoon, hollow out of the inside by removing the seeds and some of the inside flesh that protrudes into the centre.
Next wrap two slices of Serrano ham around each tomato – the ham should stick snugly to the skin.
Place the tomatoes on a baking tray, then crack an egg into each one before baking in the oven for around 25 – 35 minutes (depending on the size of your tomatoes and eggs).
A few minutes before removing the tomatoes from the oven, toast your ciabatta slices, rub a clove of garlic on each side and drizzle with a little olive oil.
Season with salt and pepper to taste.
Makes enough for one hungry beast, or two happy sharers.