Looking to whip up a brunch dish other than the usual poached eggs with ham? Here are two easy recipes to make your brunch or late brekkie a hit.
Cherry tomatoes bubble and burst when roasted in the oven, releasing their wonderfully sweet juices. Cheddar cheese, thickened cream, and cubes of country bread make this dish extra creamy and comforting.
Heat oven to 190°C. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt and ½ teaspoon pepper. Add the cheddar, bread, and ham and toss to combine. Pour the mixture into a baking dish (about 20cm x 35cm) and top with the tomatoes. Cover with foil and bake until warmed through, 35 to 40 minutes. Remove the foil and cook until the top is golden brown, 35 to 40 minutes more. Sprinkle with the parsley.
If you want each guest to enjoy a creamy, runny yolk, this dish does the work for you. Simply scatter the yolks over the top before placing it in the oven.
Heat oven to 200°C. Heat the oil in a medium-sized pan over medium-high heat. Add the garlic and cook for one minute. Add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and simmer for three minutes.
Add the spinach and cook until it begins to wilt, one minute. Transfer to a large baking dish. Beat the egg whites until foamy, about 30 seconds, then pour over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set, 20 to 22 minutes. Divide among plates. Add dollops of the cream cheese, if desired.