Eggs, Ham and Potato Pie

My dad shared this recipe with me a very long time ago - I’m not sure where he got it from - and I made it a lot when the children were young. I must think of a veggie alternative for the ham so that we can have it again, it’s so simple to bring together. I’ve called it a pie but I guess it’s not strictly one as has no pastry or lid, but it was always known as a pie in our family… apologies to any pie purists who I may have offended!

It’s very easy to prepare, even while bouncing a baby on one hip, and is a great filling dinner that we all liked; the sort of family dinner that makes you feels as though you’ve managed to achieve that day. The recipe uses cooked potatoes, so do remember to factor this in when deciding to make it for dinner. I used to dice and cook the potatoes at any point during the day that I had time so that they were ready prepared when I came to cook in the evening.

Serves 4, cooking time 40 minutes (not including the cooking time for the potatoes)

Ingredients 

50g butter

1 onion, chopped

350g cooked ham, diced

2 large cooked potatoes, diced

100g cheddar cheese, grated

2 tbsp tomato ketchup

2 tbsp Worcestershire sauce

6 eggs

Salt and pepper

Method

• Preheat oven to 160 degrees.

• Melt half the butter and cook the onion in it gently until soft. Tip the cooked onion into a mixing bowl and stir in the ham, potatoes, cheese, ketchup, Worcestershire sauce and a pinch of salt and pepper. 

• Spoon the mixture into a greased dish and bake in the pre-heated oven for 10 minutes. 

• Take the dish out of the oven and, with a spoon, make six little hollows in the mixture then crack an egg into each. 

• Melt the remaining butter and drizzle it over eggs and all with another pinch of salt and grind of pepper. Return to the oven for 15-20 minutes until the eggs are set.

• Serve with broccoli or green beans on the side.