Baked Eggs with Spinach and Ham

These little baked egg cups are a complete package of breakfast goodness to which you can add whatever odds and ends you have in the fridge. They can be made ahead but I recommend eating them straight from the oven, while the egg yolk is still nice and runny.

Don’t knock these until you try them. They’re a proper old family  favourite. Despite extremely ambitious kitchen creations, my dad’s  cooking isn’t exactly widely celebrated, but I’ll give him this — when I  was a kid he always knew how to pull out the stops to impress me in the  kitchen.  I remember making these with him early one Sunday  morning for my mom and thinking to myself that he was the coolest dad in  the world! The addition of sweet chilli sauce might not get the  approval from my old fella, but I think it goes quite nicely.

Runny poached eggs with salty ham on top of a soft-toasted English muffin, all coated in a Hollandaise sauce – true perfection.