Nothing like a lazy brunch over the weekend, spent with loved ones.
We love eggs in any shape or form: fried, poached, scrambled and boiled. We don’t usually have baked eggs, so I thought I should try something different this time.
I baked eggs in turkey ham cups, using Bernard Matthews wafer thin turkey ham, which is gluten-free and made with 100% British turkey with no artificial colours or flavours.
It is a versatile product, quick and easy to use as it comes ready to be enjoyed. The cook meats range is perfect for lunchboxes, sandwiches, breakfast and brunch recipes.
Not only is it very tasty, it is low fat, containing only 4% fat. I must confess I had to stop hubby from eating it from the packet as I was preparing the dish.
Whenever I looked away for a minute, I would find his fingers taking a slice or two from the packet. By the time I noticed, it was nearly all gone. Maybe I helped him too…!
The turkey ham and egg cups are easy to make and require minimum preparation. You simply need to lightly grease the holes of a muffin tray, then cover it with slices of turkey ham.
As I used wafer thin slices, I added two to each hole, then a round piece of bread, just big enough to cover the bottom of each hole.
I then cracked an egg into each hole and seasoned with salt and pepper. At the same time, I placed the mushrooms on a baking tray and put them in the oven together.
While our brunch was cooking, I started slicing the avocado and getting some toast ready. You can cook the eggs to your preference, soft or hard yolk. Once the cups were cooked, I let it cool for a few minutes, then removed from the muffin tin and placed on top of the mushroom.
The whole family loved our brunch and found the turkey ham and egg cups delicious! We will be making them more often. It was so flavoursome!
- 4 large mushrooms
- 4 eggs
- 8 slices of Bernard Matthews turkey ham
- 2 avocadoes
- 8 slices of bread
- Chives, chopped.
- Salt and pepper to taste
- Olive oil
- Preheat the oven to 190C.
- Cut 4 slices of bread to cover the bottom of a muffin tray. I used a round cookie cutter.
- Lightly coat the holes of the muffin tray with olive oil.
- Line a muffin tray with slices of turkey ham, cut in half. Place the piece of bread on top and squeeze it in.
- Crack an egg into each muffin space. Season with salt and pepper to taste.
- Bake in the middle of the oven for around 10-15 minutes, depending how you like your eggs.
- Place the mushrooms on a tray, season with salt and pepper.
- Allow to cool for a couple of minutes before removing the cups carefully from the muffin tray.
- Place the turkey ham and egg cups on top of the mushroom. Sprinkle with chives.
- Serve with avocado on toast and enjoy!