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Baked eggs with ham, toast and the perfect salad

Tom Parker Bowles from Market Kitchen
For a leisurely breakfast or a light supper, Tom Parker Bowles has the perfect simple combination of ham, eggs and salad

Baked eggs with ham, toast and the perfect salad

Method

1. Preheat the oven to 190C/gas 5.

2. Sprinkle enough ham into the bottom of 2 ramekins so that it forms a decent layer.

3. Break the eggs over the ham into each ramekin. Add a knob of butter and 2 tbsp of cream into each. Season with salt and freshly ground pepper.

4. Put the ramekins into a baking dish filled with water and bake for 12 minutes.

5. For the salad: whisk the vinegar and mustard together with a pinch of salt and freshly ground pepper.

6. Gradually whisk in the oil until the dressing is amalgamated. (Alternatively, you can put all the ingredients into a screw-top jar and shake until well combined.)

7. Put the salad greens into a bowl and pour the dressing over.

8. Toast the bread and spread with butter.

9. To serve, put each ramekin onto a plate and accompany with buttered toast and salad.