Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast! Baked eggs and ham is not from Dr. Seuss, though they’re cute enough to have been! Dip your spoon into the soft yolk of the egg and after a few bites, you’ll find the ham in the bottom of the dish. It adds a smoky note, underscored by fire-roasted canned tomatoes. Before you bake the eggs, add a teaspoon of cream on top of each egg. This creates a creamy blanket to help keep the yolks runny. I’ve also sometimes added a very thin slice of fresh goat cheese or a light sprinkle of grated cheese instead of the cream. Set the dishes in a roasting pan and pour boiling water into the pan so the ramekins are nestled in a hot bath. This water bath helps the eggs cook more evenly and gently in the heat of the oven. The eggs are done when they’re set on top but still jiggle a little. Eggs are the great chameleons in the kitchen. They change with the tiniest flourish. Hey, you can even tint them green! Then they’ll be right at home with Dr. Seuss. If you don’t have ramekins, widemouth half-pint canning jars will also work. Special equipment: 6 ramekins or custard cups (each 1/2 cup, 125ml capacity), roasting pan or other baking dish large enough to hold all the cups. Divide the warm ham mixture among the baking dishes. Bake the eggs for 18 minutes or until the tops look set but still jiggle slightly. The eggs will continue cooking for a couple of minutes after they come out of the oven.
