sage and ham baked eggs

Perfect for a casual brunch, light lunch or supper, this is at its best eaten piping hot straight from the pan. Choose the best quality eggs you can find, with bright yellow yolks.

serves 2, 15 mins

2 tbsp extra-virgin olive oil
3 tbsp tomato sauce
3 slices of thick-cut ham
3 free-range eggs, room temperature

Heat the oven to 250C (non-fan 270C) and place a heavy, flat tray on the shelf to heat up.

Heat the olive oil in a small frying pan that can go into the oven over a medium heat. Spoon in the tomato sauce and drape over the ham. Break over the eggs and scatter over the sage.

Place the skillet into the hot oven for 5-8 minutes, depending on how runny you like the yolks. Season with fresh black pepper and salt.