Baked Egg and Ham with Balsamic Tomatoes
Serves 2
  • for the baked ham and egg:
  • 2 eggs
  • 4 thin slices of ham
  • salt and black pepper
  • for the balsamic tomatoes:
  • 3 vine tomatoes, peeled and roughly chopped
  • 1 tsp of tomato paste
  • ½ red onion, finely sliced
  • splash of balsamic vinegar
  • 2 handful of spinach
  • spray oil
  • salt and black pepper
  • for the crispy toast:
  • 120g (4oz) of wholewheat bread (2xHEb's)
  • spray oil
  1. For the baked ham and egg:
  2. Preheat oven to 180c or 350f (gas mark 4)
  3. Get two ramkin dishes and add twice slices of ham to each one, pushing it down so that it acts like a kind of cup.
  4. Crack an egg into each dish, place the ramkin's in a baking dish filled with a little bit off water
  5. Baked in the oven till egg is cooked to your liking (approx 15-20 mins)
  6. For the balsamic tomatoes:
  7. Spray a frying pan over a medium high heat with spray oil and add the onion, frying for a few mins to soften.
  8. Add the tomatoes and tomato paste, reduce heat a little and stir until tomatoes start to break down into a sauce.
  9. Add the splash of balsamic vinegar and a little bit of water. Simmer for a few more mins, and then stir in the spinach.
  10. For the crispy toast:
  11. Toast you slices of bread lightly in the toaster, you want it still a bit soft, as it will toast more in the oven.
  12. Cut in half diagonally and then using a bread knife, slice through each slice inbetween the toasted outside, so that you have very thin slices of toast.
  13. Spray a baking try with some spray oil and place your bread on the tray (soft side down) then spray over the top of the bread, place in the oven and bake until crisp. Keep an eye on them though as they brown quickly.
  14. Serve the toast with the baked egg and ham and balsamic tomatoes.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at