Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 250 gram Cherry Tomatoes
- 200 gram Premium-Quality Pork Ham
- 8 gram Salt
- 10 gram Unsalted Butter
- 4 piece Chicken Eggs
- 4 piece Spring onion
- 1 piece Yellow Pepper
- 1 piece Red Bell Pepper
- 2 piece Avocado
- 8 gram Black Pepper
Step-by-step method
At a glance
You're bringing avocado, ham, and fresh vegetables together in one pot with baked eggs for a colorful, protein-packed breakfast. The key is getting some golden color on your peppers and spring onions before adding everything else, then finishing it all in the oven for about 15 minutes while keeping an eye on how you like your eggs cooked.
1/9
Prep your ingredients
Cut the pepper into pieces — the shape doesn't really matter. Slice the spring onion as shown in the photo. Leave the cherry tomatoes whole. Slice the ham.
Ingredients
- 1 piece Red Bell Pepper
- 1 piece Yellow Pepper
- 4 piece Spring onion
- 250 gram Cherry Tomatoes
- 200 gram Premium-Quality Pork Ham
2/9
Prep the avocado
Cut the avocado in half, remove the pit (hopefully more easily than I managed today), peel it and slice into strips. Preheat the oven to 165–170°C.
Ingredients
- 2 piece Avocado
3/9
Sauté
Melt a knob of butter in a large, shallow ovenproof pot — a splash of oil works too. Add the pepper and spring onion and sauté briefly. I like to cook it over high heat so the pepper and spring onion catch a little colour here and there. Just don't let them burn!
Ingredients
- 10 gram Unsalted Butter
