- 2 portobello mushrooms
- 4 slices of thinly sliced ham
- 2 eggs
- ½ a white onion
- 2 garlic cloves
- frylight spray oil
- salt and pepper
- 6 cherry tomatoes
- 150ml double cream
- 1 tbsp balsamic vinegar
- 1 tsp of wholegrain mustard
- lemon juice to taste
- Roasting tray
- Cupcake tray
- Frying pan
- Measuring Jug
- Chopping board and sharp knife
- Bowl and fork
- Preheat the oven to 180°C, fan 160°C or gas mark 4
- Slice the cherry tomatoes in half and place them on a roasting tray with the mushrooms and cook for about 20minutes.
- Spray two of the cupcake holders with oil so the ham won’t stick to them. Next line them with two pieces of ham each and place in the oven for about 5 minutes.
- Whilst the ham cups are in the oven make the filling for them. Dice your onion and finely chop your garlic and sweat them in the frying pan. (Sweating is a funny cookery term which essentially means cook them on a low heat until they turn translucent)
- In the mean time crack your eggs into a bowl (if you are trying to be really healthy you could omit the egg yolks here) with salt and pepper and whisk with a fork.
- Your ham cups should be ready to take out of the oven at this point. When the onions and garlic are cooked you can add them to egg mixture and pour them into the ham cups, cooking them for a further 5-10 minutes. You know when they are cooked through when egg springs back when you touch it.
- Whilst the ham cups are cooking mix the cream, balsamic, mustard and lemon together to make your sauce.
- When your tomatoes and mushrooms are ready take them out of the oven and assemble them all. (The mushrooms tend to secrete some liquid, if so just dab this off with some kitchen roll).