Name: Baked Eggs with Ham & Cheese and Clodagh’s Daily Happy Juice
Prep time: 15 min
Cook time: 10 min
Yield: 2
Ingredients: 15g (½ oz) butter; 4 medium free range eggs; 75g (2½ oz) cooked ham, shredded; 50g (2 oz) gouda cheese, grated; 1 tsp Dijon mustard; ¼ tsp grated fresh nutmeg; ½ tsp thyme leaves,; 2 tbsp double (heavy) cream; Sea salt and freshly ground black pepper; To serve; Soda bread, toasted; Thyme leaves; 30g (1 oz) baby leaf spinach; 100g (3½ oz) pineapple or mango chunks; ½ apple, halved, cored and sliced; ¼ cucumber, sliced; 1 celery stick, sliced; 1¼cm (½ inch) root ginger, peeled and sliced; 4 tbsp natural yoghurt; 3-4 ice cubes

For the baked eggs

To make the baked eggs, first preheat the oven to 180°C/350°F/Gas Mark 4 (fan oven).

Grease two small ovenproof dishes with the butter and crack two eggs into each one. Divide the shredded ham between the two dishes.

Place the cheese in a bowl and whisk together with the mustard, nutmeg, thyme and cream. Season with salt and pepper.

Scoop the cheese mixture on top of the eggs.

Place the dishes on a baking tray and bake for 10-12 minutes.

Garnish with a few thyme leaves and a twist of black pepper and serve with toasted bread cut into thin slices to dip

1¼cm (½ inch) root ginger, peeled and sliced

For Clodagh’s daily happy juice

To make Clodagh’s Happy Juice, place all the ingredients in a juicer and blend until you reach a smooth consistency.

Chef and food writer Clodagh McKenna makes the three dishes close to her heart: baked eggs with ham and cheese alongside her ‘Daily Happy Juice’, pasta amore and honey-roasted carrots with torn burrata and salsa rustica.