Poached Eggs with Tomatoes and Ham

Poached Eggs with Ham

This can be a quick, hot breakfast or, do 2 eggs in each dish for a light lunch.


  • 2 tomatoes, thickly sliced
  • 4oz (125gr) ham, cubed
  • 2oz (60gr) shredded mozzarella
  • 2 eggs
  • 2 tbs fresh chives, chopped
  • 2 small baking dishes


  • Put 3 slices of tomato in each dish. 
  • Divide the ham and cheese and place on tomatoes. 
  • Bake for 10 minutes at 400F (200C).
  • While they bake, poach 2 eggs: 
  • Fill a medium skillet with water. The water should be at least 1 1/2 inches deep.
  • Heat water over medium-high heat. Add vinegar.
  • When water is softly boiling poach eggs: one at a time break egg into a small saucer.
  • Swirl a spoon in the water where you will put the egg – off to one side. 
  • Drop the egg into the swirl. 
  • Repeat with next egg. 
  • With a spoon scoop some hot water over tops of eggs. 
  • Poach for 2 – 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like…)
  • Remove dishes, place a poached egg in each one, top with chives and serve. 


Poached eggs are easy but if you don’t want to bother a fried egg good, too.

Keywords: poached eggs, tomatoes

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