Tomato and Parma Ham Breakfast Egg Bake

Ingredients

• Square Oven Proof Dish, Approx 23cm/9" Square or similar
• 6 cm Circle Cookie Cutter
• Butter, Softened (For Greasing)
• 2 x Bagels
• 4 x Eggs
• 4 x Slices Parma Ham
• 2 tbsp Strong Cheddar Cheese, Finely Grated
• 1 tbsp Fresh Thyme Leaves
• x 10-12 Cherry Tomatoes, On The Vine
• Salt & Black Pepper

Instructions

1. 1

   Grease the dish and line with a greased...: Grease the dish and line with a greased sheet of baking paper. (It doesn't have to be neat.) Preheat your oven to 200°C/Fan 190°C/392ºF. Then slice bagels in half and grease with butter on both sides. Cut out the middles with the cookie cutter. The holes need to be big enough to fit the eggs.

2. 2

   Press the bagels into the prepared dish and...: Press the bagels into the prepared dish and squash down as best as you can. Crack an egg into each hole.

3. 3

   Drape a slice of parma ham over each...: Drape a slice of parma ham over each bagel and scatter with grated cheddar cheese and thyme.

4. 4

   Top with cherry tomatoes and season with salt and...: Top with cherry tomatoes and season with salt and black pepper.

5. 5

   Bake in the oven for 12-15 minutes until...: Bake in the oven for 12-15 minutes until the yolks are cooked to your taste. Then divide between 4 serving plates and enjoy!